Preheat the oven to 350F then line a baking sheet and set aside.
Cream the butter, brown sugar, and granulated sugar together until smooth and creamy.
½ cup butter, ⅓ cup granulated sugar, ⅓ cup brown sugar
Mix in the shredded carrots, vanilla extract, egg yolk, and heavy cream until smooth.
½ cup carrots, 1 tablespoon vanilla extract, 1 yolk, 3 tablespoon heavy cream
Add in the flour, baking soda, baking powder, cinnamon, allspice, ginger, cloves, and salt and mix just until the flour mixture disappears.
1 & ¾ cup AP flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon cinnamon, ⅛ teaspoon allspice, ¼ teaspoon ginger, pinch cloves, ¼ teaspoon salt
Scoop out 8 equal cookie dough balls, place them on the prepared baking sheet, gently flatten to about ¾-1 inch in thickness and bake for 12 minutes.
Let the cookies cool down on the baking sheet for 20 minutes before transferring to a cooling rack.