In a large bowl, stir together the cream cheese and ½ of the cheese. This works best when the cream cheese is room temperature. Stir in the green onion, bacon crumbles, everything bagel seasoning, Worcestershire sauce, and garlic powder.

Scoop the cheese mixture onto the serving platter (or parchment paper, if you’re serving it later). Use a piece of plastic wrap (or wear food prep gloves) to mold the cheese into a carrot shape.

Use the parsley to make a carrot stem at the wide end of the carrot.

Press the remaining shredded cheese onto the sides of the cheeseball, until well covered. If you have longer shreds of cheese, you might want to cut them into smaller pieces to cover the carrot better. Serve with crackers on the side.