Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the shredded carrots and chopped pecans.
In a separate small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Scoop out about 1 tablespoon of cookie dough and flatten it slightly. Place a small dollop of the cream cheese mixture in the center, then cover with another tablespoon of dough, sealing the edges.
Place the filled cookies onto the prepared baking sheet, about 2 inches apart.
Bake for 12-14 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 14 minutes | Total Time: 34 minutes
ADVERTISEMENT
