• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.

CARROT CAKE FILLING PREPARATION

• In a mixing bowl, using a handheld mixer, beat the cream cheese, together with the granulated sugar, and the vanilla extract until smooth.
  8 oz cream cheese, 1.76 oz granulated sugar, 1 tsp vanilla extract
  
• Scoop even-sized (about 1 Tablespoon) balls of the cheesecake mixture onto a small tray. Freeze while preparing the cookie dough.
  

CARROT CAKE COOKIE DOUGH PREPARATION

• In a mixing bowl, whisk the all-purpose flour, together with the baking soda, cinnamon, ginger and salt. Set aside.
  7.65 oz all-purpose flour, 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp sea salt
  
• In a separate mixing bowl, cream the softened butter together with the light brown sugar, using a handheld mixer, for about 1 to 2 minutes.
  4 oz butter, 5.29 oz light brown sugar
  
• Mix in the egg and vanilla extract until smooth.
  1 egg, 1 tsp vanilla extract
  
• Add the flour mixture and mix until smooth. NOTE: Do not over mix.
  
• Stir in the carrots. NOTE: Be sure to shred the carrots yourself instead of buying them pre-shredded, which tend to be thicker and won't perform as well in the recipe.
  3.18 oz shredded carrots
  

CHILL

• Scoop even-sized (about 1 Tablespoon) balls of cookie dough onto the prepared baking sheet and flatten them evenly. Chill the dough for 30 minutes.
  

ASSEMBLY

• Preheat oven to 350F/180C. 
• After chilling, remove the cookie dough from the refrigerator and the frozen cheesecake filling balls from the freezer. NOTE: The assembly step is a bit messy, so place a small bowl of warm water next to your work station.

  Place the cheesecake ball in between to cookie dough disks. Pinch to seal edges and roll between the palm of your hands to form a cohesive ball. NOTE: The dough is sticky, so lightly wet your hands as needed so it does not stick too much. Place each cookie at least 4 inches | 10 cm apart on the prepared cookie sheet.
  

BAKE!

• Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 12 minutes). It is ready when they have lost their glossy sheen.

  Once your Stuffed Carrot Cake Cookies are out the oven let them cool down completely on your baking sheet.
  
• Melt the white chocolate in a heatproof bowl over a double boiler or in the microwave using 20-second intervals. Stir between intervals to ensure a smooth, lump-free consistency.

  Place the white chocolate in a piping bag and drizzle on the cool down cookies as desired. NOTE: I made this recipe during Easter and used the cutest themed sprinkles to gift to my friends.
  3 oz white chocolate chips, Sprinkles
  
• Store in an airtight container for up to 3 days. Enjoy & Bon Appétit!