Prep a sheet pan by placing parchment paper on top of the sheet pan. Set aside.
In a large ziplock bag, place 12 Oreos and slightly beat them into large chunks. Separate the chunks in half. Set aside.
In a stand size mixer, fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium high speed until smooth and creamy. About 3 minutes.
On a medium-low speed, add in the shredded carrots, vanilla extract, and whole egg and mix until smooth. This should take about 30-45 seconds.
With the mixer on the lowest speed, add in the flour, baking powder, cinnamon, nutmeg, ginger, cloves, salt, half of the Oreo chunks, and mix just until the flour mixture disappears.
With a kitchen scale or a large cookie scoop, weigh out 4 ounces balls, or scoop out 5 equal cookie balls. Place them on the prepared baking sheet.
Garnish the cookie dough with the rest of the Oreo chunks. Preheat your oven to 350.
While the oven is preheating, pop the shaped dough into the fridge until the oven is up to temperature.
Once the oven is ready, bake them for 13-15 minutes.
While the cookies are cooling, make the cream cheese drizzle.
In a small microwaveable bowl, melt the butter.
In a stand sized mixer fitted with the paddle attachment, beat the cream cheese for 30 seconds. Scrape down the sides, and add the butter and continue beating. Add powdered sugar, vanilla, and salt. Beat until combined.
Once the cookies are cool, drizzle with the cream cheese glaze and serve.