4 (9 inch) unbaked pie crusts
1/2 cup butter, chilled and cubed
1/2 cup all-purpose flour
1 teaspoon prepared Dijon mustard
1 1/2 cups milk
1 3/4 teaspoons paprika
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 (8 ounce) package cream cheese, cubed
1 cup shredded Cheddar cheese
1 (8 ounce) package cream cheese, diced
1 cup chopped carrot
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together butter or margarine and flour. Beat in the milk, paprika, nutmeg and salt. Let stand about 5 minutes. Pour into prepared pie crust. Pour cream cheese over cream cheese mixture, stirring to coat. Spread cream cheese mixture over cream cheese mixture.
Layer cream cheese mixture with Cheddar cheese and carrot, then spread mixture over cream cheese mixture. Spread cream cheese mixture over cream cheese mixture.
Bake in preheated oven for 1 hour, or until filling is bubbly and crust is golden brown.