First prepare the carrots. Grate the carrots using the finer size of your box grater. Measure out 2oz (56g) which is about ½ cup lightly packed. Spread the shredded carrots onto a plate in an even layer and then place a paper towel on top and apply gentle pressure until the towel as absorbed the moisture. Repeat this 2 more times with clean paper towels. This process of absorbing excess moisture from the carrots will ensure that you don't add too much extra water to the cookie dough.

Make the cheesecake filling. Combine cream cheese, sugar and vanilla in a medium bowl and beat using a hand mixer on high speed until creamy. Line a baking sheet with waxed paper. Spoon teaspoons of the mixture as individual dollops onto the waxed paper and then place the tray in the freezer for 30 minutes until solid.

Make the cookie dough. Combine softened butter, brown sugar and granulated sugar in a large bowl. Beat on medium-high speed with an electric mixer for 2 minutes until pale and fluffy. Beat in egg and vanilla until well incorporated, then mix in blotted grated carrots.

Combine flour, spices and baking soda in a medium bowl and whisk to blend evenly. Add it to the butter mixture and fold it in until just combined.

Preheat the oven to 350°F. Line two large cookie sheets with parchment paper.

Use a 1 ½-oz cookie scoop to portion cookie dough. Place the dough ball in your hand and press a frozen cream cheese ball into the center of the cookie dough. Wrap the dough around the cream cheese ball to cover it and roll it between your hands to smooth it out. Place the balls onto the prepared baking sheets spacing them 2-3 inches apart and bake for 12-14 minutes until evenly golden and puffed.

Let the cookies sit on the cookie sheet for 3-5 minutes before transferring to a wire rack to finish cooling. Store in an airtight container in the fridge if keeping for longer than 2 days.