Carrot Cheese Ball 1 1/2 cups shredded carrots (3 to 4 large carrots) 8 ounces cream cheese, softened 2 cups (8 ounces) shredded Cheddar cheese 2 large cloves garlic, minced 1 teaspoon Worcestershire sauce 1/2 teaspoon Tabasco sauce 3 to 4 tablespoons fresh parsley, chopped Press carrots between paper towels to remove excess moisture; set aside. Combine cream cheese and Cheddar cheese in a medium bowl; stir well. Add carrots and garlic; stir well. Cover and chill for 1 hour. Shape cheese mixture into a ball; roll in parsley. Wrap in wax paper and chill for at least 1 hour.