Line a large baking sheet with parchment paper.
Preheat the oven to 350°F (180°C).
Grate the carrots using the fine side of the grater.
In a medium bowl, cream the brown and white sugars with the butter for 1 to 2 minutes, until light and creamy.
Add the molasses, egg and psyllium husk to the sugar and butter mix. Beat all the ingredients together, then beat in the carrot until just combined.
In a large bowl add the almond flour, buckwheat flour, brown rice flour, sorghum flour, tapioca starch, spices, baking soda, baking powder and salt.
Fold the wet ingredients into the dry ingredients and mix until there is no loose flour remaining.
Using a large cookie scoop, drop the cookie dough onto the prepared parchment paper
Remove the frozen cream cheese filling from the freezer.
Press your finger into the dough to make and indent and push in one lump of cream cheese filling. Completely cover up the cream cheese until it is hidden inside the cookie dough. Try not to handle the dough too much.
Fill the remainder of the cookies with cream cheese, place each cookie back onto the cookie sheet, leaving about 2 inches between each cookie.
Bake at 350°F for about 12 to 15 minutes.
These are amazing to eat while still warm, but if you do have any leftovers ...Cool the cookies and store them in an airtight container for 3 to 5 days on the counter.