Carrot Cake Spread

Carrot Cake Spread
Yield:
2-1/4 qt. or 72 servings, 2 Tbsp. (30 mL) each

Ingredients

Ingredients Weights Measures
Philadelphia Brick Cream Cheese, softened 3 lb. [1.4 kg] -
honey 12 oz. [340 g] 1-1/2 cups [375 mL]
carrots, shredded 12 oz. [340 g] 3 cups [750 mL]
raisins 9 oz. [255 g] 1-1/2 cups [375 mL]
ground cinnamon - [12 g] 1-1/2 tsp. [7 mL]
ground nutmeg - [12 g] 1-1/2 tsp. [7 mL]
Philadelphia Brick Cream Cheese, softened 4 oz. [115 g] -
honey 1 oz. [30 g] 2 Tbsp. [30 mL]
carrots, shredded 1 oz. [30 g] 1/4 cup [60 mL]
raisins 1 oz. [30 g] 2 Tbsp. [30 mL]
ground cinnamon - [1 g] 1/8 tsp. [0.5 mL]
ground nutmeg - [1 g] 1/8 tsp. [0.5 mL]

Directions

Beat cream cheese and honey in large bowl of mixer fitted with paddle attachment on low speed until well blended.

Add remaining ingredients; mix well.

Refrigerate several hours. Use as a spread on bagels, French toast, pancakes and waffles.

Kraft Kitchens Tips

Make Ahead
Spread can be stored in tightly covered container in refrigerator up to 4 days.

517590 : 112643

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Nutritional Information
Calories
 90
Total fat
 6 g
Saturated fat
 3.5 g
Cholesterol
 25 mg
Sodium
 90 mg
Carbohydrate
 10 g
Dietary fibre
 0 g
Sugars
 9 g
Protein
 2 g
Vitamin A
 10 %DV
Vitamin C
 2 %DV
Calcium
 2 %DV
Iron
 2 %DV