In a mixing bowl, combine grated carrots, cream cheese, powdered sugar, vanilla extract, ground cinnamon, and chopped walnuts. Mix until smooth and set aside.

In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together flour, baking soda, ground cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in chocolate chips if using.

Preheat the oven to 350°F (175°C).

Scoop a tablespoon of cookie dough and flatten it in your hand. Place a teaspoon of the carrot cake filling in the center and fold the dough around it, sealing it completely.

Place the stuffed cookies on a baking sheet lined with parchment paper.

Bake for 12-15 minutes or until the edges are golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack.