Preheat the oven to 350°F (convection). In a small bowl, mix room-temperature cream cheese with powdered sugar and vanilla until smooth. Scoop 1-tablespoon balls onto a parchment-lined plate or tray and chill in the freezer while you prepare the cookie dough.

In a stand mixer fitted with a whisk or paddle attachment, beat room-temperature butter with granulated sugar and brown sugar for 1–2 minutes, until light and off-white. Mix in the egg and vanilla extract until fully combined.

Shred or blend the carrots and then squeeze out excess moisture using a cheesecloth. Fold the drained carrots into the cookie dough.

Add all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and ground cloves. Fold in gently until a soft dough forms.

Scoop ⅓-cup portions of dough, flatten slightly in your palm, and place a chilled cream cheese ball in the center. Fold the dough around the cream cheese and roll the cookie dough ball in granulated sugar. Place the prepared cookies on a parchment-lined tray.

Bake the cookies for 12–13 minutes, until edges are set and centers remain soft. For perfectly round cookies, gently swirl a circular bowl, cup, or cookie cutter around each warm cookie to clean up the edges. Let cookies rest on the tray for about 10 minutes before transferring.

Enjoy fresh, or store in the fridge for up to 8 days.