1 cup grated carrots

1 cup shredded zucchini

1/2 cup unsalted butter, softened

1 cup brown sugar

1/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup chopped pecans

For the Cream Cheese Filling:

1 cup cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla extract

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Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs and vanilla extract, mixing until smooth.
In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Gradually mix dry ingredients into the wet mixture until combined.
Fold in grated carrots, shredded zucchini, and chopped pecans.
Drop spoonfuls of dough onto baking sheets, spacing them 2 inches apart.
Bake for 10–12 minutes, until edges are lightly golden and centers are set.
Cool cookies completely on wire racks.
For the filling, beat cream cheese, powdered sugar, and vanilla extract until smooth.
Spread a layer of filling on the bottom of one cookie and sandwich with another.

Squeeze excess moisture from zucchini to prevent soggy cookies.

Omit pecans or use sunflower seeds for a nut-free version.

Make gluten-free by using a 1:1 gluten-free flour blend.

Add raisins, shredded coconut, or white chocolate drizzle for variation.

Store in the refrigerator for up to 5 days or freeze for up to 2 months.