In a large mixing bowl, combine the softened cream cheese, ranch seasoning mix, 1 cup of shredded sharp cheddar cheese, and the bacon pieces. Use a spatula or hand mixer to blend everything until smooth and evenly mixed. The mixture should be thick and creamy. Cover the bowl and refrigerate for about 30 minutes to firm up, making it easier to shape.

Once chilled, transfer the cheese mixture to a sheet of parchment paper or a clean work surface. Using your hands, mold it into a carrot shape - slightly tapered at one end and rounded at the other. If the mixture sticks to your hands, lightly coat them with a bit of oil or wear food-safe gloves for easier handling.

Cover the cheeseball in the remaining shredded cheddar cheese, pressing gently to help it adhere. Make sure to cover all sides so it fully takes on the bright orange color of a carrot. If needed, roll it slightly in the cheese to coat any bare spots.

On a serving platter or tray, arrange a bunch of curly parsley at the top to resemble the carrot’s leafy greens. Carefully place the cheeseball on top of the parsley, making sure it sits securely. Adjust the shape if needed to perfect the look.

Pair the cheeseball with an assortment of crackers, sliced cucumbers, bell pepper strips, or carrots for dipping.