1In medium bowl, place cheeses; let stand at room temperature about 20 minutes or until softened. Beat milk, 1 tablespoon at a time, into cheeses with electric mixer on low speed until well blended. Stir in carrots.
2Roll cheese mixture into 20 (1-inch) balls. Place on plate; cover and refrigerate at least 8 hours but no longer than 24 hours.
3Just before serving, roll cheese balls in cereal. If desired, serve on baked whole-wheat crackers.