This cheeseball is great for entertaining and can be served as an appetizer. Or serve it with cookies and it'll be sweet enough for dessert! It can be made up to 2 days ahead and stored in the refrigerator.
Melt the butter in a medium saucepan over medium high heat and add the grated carrot. Cook until the carrot is softened, about 3-5 minutes. Remove to a plate and let cool completely, about 20 minutes.
In a large mixing bowl, combine the cream cheese, honey, sugar, vanilla extract, cinnamon and salt. Beat together with an electric hand mixer. When smooth, fold in the pecans, pineapple and raisins. Fold in the grated sautéed carrot. Coat a large sheet of plastic wrap with cooking spray and place the cheese mixture in the center. Gather up the edges of the plastic wrap to shape the cheese into a ball and twist together the ends. Secure with a rubber band or kitchen twine. Refrigerate overnight, or 8 hours.
For the coating
Mix the pecans, coconut, and carrot on a large baking sheet and pat out in an even layer. Uncover the cheeseball and place it on top of the coating on the pan. Pick up the coating and pat it onto the edges of the cheeseball, until it is completely covered. Transfer the cheeseball to a serving plate and refrigerate until ready to serve.
Make ahead and refrigerate for up to 2 days. To toast pecans and coconut for the coating, place them on a large baking sheet and bake at 350F for 7-8 minutes, checking often. Serve with any of the following: graham crackers, butter wafers, vanilla wafers, pecan sandies cookies, apple slices and baby carrots.