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In a bowl, mix cream cheese, sugar, vanilla, and cornstarch until smooth. Chill while preparing the cookie dough.
In a separate bowl, whisk together browned butter, brown sugar, white sugar, egg, egg yolk, and vanilla until smooth and glossy.
In another bowl, combine flour, baking soda, cinnamon, nutmeg, and salt. Fold dry ingredients into wet ingredients until almost combined, then fold in carrots and cashews just until evenly distributed.
Cover and chill the dough for at least 45 minutes.
Scoop into large portions, flatten slightly, then add small dollops of the cream cheese mixture on top. Gently swirl using a knife or back of the spoon.
Bake at 175°C for 13–16 minutes, or until the edges are golden brown and the centers still look slightly soft. Let cool on the tray before serving.