Preheat the Oven
Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.

Cream the Butter and Sugar
In a large bowl, cream together the margarine, sugar, and brown sugar until light and fluffy, about 5–7 minutes. Beat in the eggs and vanilla extract.

Mix the Dry Ingredients
In a separate bowl, whisk together the flour, cinnamon, baking powder, salt, baking soda, and cloves.

Combine the Dough
Gradually beat the dry ingredients into the creamed mixture until combined. Stir in the shredded carrots, toasted walnuts, and dried cranberries.

Shape the Cookies
Drop dough by rounded tablespoonfuls about 2 inches apart onto prepared baking sheets. Press a deep indentation in the center of each cookie using the back of a 1/2-teaspoon measuring spoon.

Bake
Bake for 10–12 minutes or until the edges begin to brown. If needed, gently reshape the indentations after baking.

Cool the Cookies
Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely.

Prepare the Frosting
Beat together the butter, cream cheese, confectioners’ sugar, and vanilla extract until smooth and creamy.

Fill the Cookies
Spoon about 1 1/2 teaspoons of frosting into the center of each cookie. Lightly dust with additional confectioners’ sugar if desired.

Serve and Store
Serve immediately or refrigerate leftover filled cookies.