Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Chill the unsalted butter in the freezer for about 15 minutes, then cut it into small pieces.

In a large mixing bowl, sift together the flour, granulated sugar, brown sugar, baking powder, ground cinnamon, ground ginger, and salt.

Add the chilled butter pieces and cut in until the mixture resembles coarse crumbs.

Fold in the grated carrots gently.

In a separate bowl, whisk together the egg yolk and heavy cream, then pour into the dry ingredients, stirring gently.

Shape the dough into a round disc about 1-inch thick, cut into triangles, and chill in the refrigerator for 15 minutes.

Brush the tops with heavy cream and bake for 18-22 minutes until golden brown.

Allow to cool for 10 minutes and frost with cream cheese glaze before serving.