Bring eggs and butter to room temperature. Chop carrots and sift dry ingredients together.

Mix butter, sugar, honey, and vanilla extract at low speed. Gradually add eggs.

Combine all-purpose flour, cake flour, baking powder, cinnamon, and salt with the butter mixture. Add almond flour and mix gently.

Add chopped carrots and mix until dough becomes cohesive.

Toast walnuts and pecans at 160°C for 8 minutes, then chop and mix into the dough.

Chill the dough in the refrigerator for 30 minutes.

Mix cream cheese with powdered sugar and chill briefly.

Shape dough into 30-35g balls and chill again.

Form 80-88g cookies, create a small indent in the center, and add cream cheese topping.

Bake at 175°C for 18 minutes. Adjust temperature based on your oven.