Place softened cream cheese, green onions, bacon, ranch seasoning, Worcestershire, and 1 1/2 cups shredded cheese in a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment.

Using an electric mixer on low or a wooden spoon mix until all of the ingredients are well incorporated.

Place a piece of parchment paper or wax paper on a clean surface and scoop the cheese mixture into the center of it.

Using clean hands or the sides of the parchment paper gently pat the cheese ball mixture into a carrot shape .

Press the remaining 1 1/2 cup of shredded cheese into the sides and on top of the cheeseball. Cover loosely with plastic wrap and refrigerate for 2 hours or until ready to serve.

When ready to serve place a bunch of parsley, flat leaf parsley or cilantro on a platter to create the carrot top. Place the cheeseball on the ends of the stems to complete the carrot.

Allow the carrot cheeseball to come to room temperature and soften for at least 15 minutes before serving.

If there are any bare spots in the cheese ball press additional shredded cheddar on it to cover them before serving.

Serve with your favorite crackers, chips or veggies.