In a small bowl using a hand mixer, beat the cream cheese on high speed until creamy. Add in the sugar and vanilla and mix until combined.

Place wax paper on a cookie sheet. Use a ½ TBSP to scoop 14 cheesecake dollops. Place in the freezer. Let it freeze until solid.

Grate the carrots using the fine grater. Also, make sure its a packed 1 cup. Then, use 2 paper towels to soak it up. Repeat until a lot of the moisture is taken out.

In a medium bowl, mix the flour, baking soda, salt, cinnamon, and nutmeg.

Using a mixer, mix the melted butter (make sure it is cooled completely), brown sugar, and sugar on high speed for 2 minutes.

Add in the grated carrots, vanilla, and egg yolks. Mix on medium until combined.

Add in the dry ingredients and mix on low speed until just combined.

Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the dough rest for 10 minutes to allow the gluten to absorb into the dough.

Use a large cookie scoop ( 2oz or 2 TBSP) and scoop the dough. Before removing the cookie dough ball from the scoop. Press your thumb into the dough. Create a deep well into the cookie. Place the frozen cheesecake dollop into the hole. Then, cover the cheesecake filling with the cookie dough. Place the cookies back in the freezer for 10 minutes to get them cold before baking to prevent the wetness from causing spreading.

Place 6 cookie dough balls per cookie sheet. Bake 1 sheet at a time. Bake for 13-15 minutes. Be careful not to jostle the cookies too much and deflate the cheesecake.

Let the cookies sit on the cookie sheet for 10-15 minutes before transferring to a cooling rack. They taste best if stored in the fridge.

This part is optional, but it makes the cookies so cute! Using a hand mixer, beat the cream cheese and butter on high speed. Then, add in the powdered sugar and vanilla and mix until smooth.

Place ⅔rds of the frosting in one small bowl and the other ⅓rd into another bowl. Use food gel dye to dye the bowl with more frosting orange and the other green.

Pipe one carrot on top of the cookies. I used Wilton 4 for the carrot and Wilton 65 for the leaves.