Preheat the oven to 350 and prepare a cookie sheet with parchment paper. Set to the side.
Make the cream cheese filling. Using a hand mixer or a stand mixer with a paddle attachment, mix together the cream cheese, sugar, vanilla, and salt until smooth. Place in the freezer to chill.
Prepeare the carrots by grating them. Chop the raisins and walnuts. Set to the side.
In a medium-sized bowl, combine the flour, baking soda, salt, and spices. Set to the side.
In a large bowl with a hand mixer or in the bowl of a stand mixer with a paddle attachment, cream the butter with the sugars until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed. Add in the eggs and vanilla, continuing to scrape down the sides of the bowl as needed.
Add in the dry ingredients, followed by the grated carrots, walnuts and raisins. Mix until just combined.
Scoop the cookie dough the make the cookies. Scoop two cookie dough balls separately and then flatten them into discs. Add about a teaspoon of the cream cheese filling in between the two cookie dough discs. Make sure the balls of the cream cheese are fully covered with the dough. If any of it is peaking out, it will run out of the sides.
Bake the cookies in the oven for 8-12 minutes. When the edges of the cookies are golden brown and firm, they will be done. Let the cookies cool on a baking rack and enjoy while warm.
