Carrot Spread Surprise Recipe -
Carrot Spread Surprise Recipe
  • READY IN 15 mins

Carrot Spread Surprise

Recipe by  

"My aunt shared this recipe with me some years ago. Everyone is surprised to learn that the wonderful flavor is coming from carrots. This can also good for rolled or ribbon sandwich filling."

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Original recipe makes 16 servings Change Servings
  • PREP

    15 mins

    15 mins


  1. In a medium bowl, thoroughly blend cream cheese, carrots, pecans, onion, and mayonnaise. Season with salt and pepper. Cover, and refrigerate until serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

This is quite good. Even my picky husband liked it and he usually won't even try anything "different". I might add a pinch of garlic next time.

Most Helpful Critical Review
Feb 26, 2007

this turned out horrible. Maybe my carrots were not sweet enough and didn't balance out the pecan flavor? I tried it with several different crackers, and it was not good on any of them! I didn't bring it to my dinner party and would not make it again.


33 Ratings

Jan 25, 2004

What a surprise! This was a big hit on crackers and has been served on sandwich rounds....glad I tried this one!

Jan 25, 2004

It is so easy. I use the food processer and do not have to dirty any dishes. This is my usual contribution to every party I attend, and no one ever complains. I always bring back one EMPTY dish!

Jan 25, 2004

Great! I didn't have enough cream cheese, so I added 1/2 c. herb and garlic feta cheese and 1 teaspoon of barley miso.

Jan 25, 2004

This is an excellent spread. I even substituted non-dairy cream cheese and eggless mayo and it was superb!! Great alternative to a cheese ball. Thanks for the awesome recipe!!

Dec 28, 2007

This was a surprise indeed! I followed the recipe exactly without any changes - fresh, sweet carrots are the key. I served with "Sociables" and they were the perfect compliment to a fantastic appetizer. I would definitely make again!

Mar 09, 2009

Refrigerate overnight to let the flavors blend. I did add a bit more onions, but the real difference is adding about 2 tablespoons of finely chopped green pepper. That idea is from another recipe I make. In that recipe, it calls for a small can of crushed pineapple, well drained (squeezed) instead of carrots. Both are great!


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  • Calories
  • 130 kcal
  • 7%
  • Carbohydrates
  • 2.8 g
  • < 1%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 70 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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