Place the room temperature cream cheese in a mixing bowl and beat with an electric mixer for 1-2 minutes, until smooth. Add in the egg yolk, sugar and vanilla extract, beat until combined. Place the bowl with the cream cheese filling in the freezer while you prep the rest of the recipe.

Using a box grater or cheese grater, grate the carrots and measure 2 cups.

In a mixing bowl combine the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Stir with a spoon to combine and set aside.

In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a spatula or beat with an electric mixer on low for 30 seconds.

Gradually mix in the dry ingredients, mixing just until combined. Using a spatula, gently fold in the grated carrots. The batter will be very thick!

Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.

After the 15 minute rest, fill the liners with only 1-2 tablespoons of batter, then add 1-2 tablespoons of the cold cream cheese mixture, then top each muffin with more batter, all the way to the top. The muffin cups should be very full!

Sprinkle the muffins with sanding sugar.

Bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing.