Ingredients:

  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (25g) powdered sugar
  • 1/2 tsp (2.5ml) vanilla extract
  • 1 tsp (5ml) fresh lemon juice
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) ground cinnamon
  • 1/2 tsp (2g) ground ginger
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1g) salt
  • 1 cup (110g) finely grated carrots, squeezed of excess moisture
  • 1/2 cup (60g) chopped walnuts

Instructions:

  1. Whip the cream cheese, powdered sugar, vanilla, and lemon juice until smooth. Scoop 12 small teaspoons (about 1 tbsp each) onto a parchment-lined tray and freeze for at least 2 hours until rock hard.
  2. Cream the softened butter and brown sugar together until pale and fluffy. Beat in the egg and vanilla extract.
  3. In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, baking soda, and salt.
  4. Gradually fold the dry flour mixture into the creamed butter mixture until just combined.
  5. Fold in the finely grated carrots and chopped walnuts.
  6. Take the frozen cheesecake cores from the freezer. Wrap a portion of carrot cake dough around each core, sealing it completely to prevent leakage.
  7. Place cookies on a parchment-lined baking sheet and bake for 15 minutes or until the edges are golden brown.