Combine room-temperature cream cheese, powdered sugar, orange zest, and ½ teaspoon vanilla in a bowl. Whisk until completely smooth and foldable, then place in the fridge to chill and firm up.

Preheat your oven to 375°F. Finely grate three medium carrots, spread them on a parchment-lined baking sheet, and roast for 20 minutes, stirring halfway through.

In a light-colored skillet, brown the unsalted butter until the milk solids turn golden-brown.

Whisk the browned butter with both sugars and ¼ teaspoon salt until smooth.

Whisk one large egg and 1½ teaspoons vanilla into the warm butter-sugar mix.

Stir in cinnamon, ginger, and nutmeg.

Fold in all-purpose flour and baking soda until a soft dough forms. Gently fold in the roasted carrots, instant oats, chopped spiced pecans, and shredded coconut.

Scoop dough portions, flatten into rounds, place the cream cheese filling in the center, and seal completely. Chill for at least 1 hour.

Preheat the oven to 325°F. Bake dough balls for 14–16 minutes until edges are golden but centers remain soft.