Preheat the oven to 350°F (175°C).
In a mixing bowl, combine grated carrots, cream cheese, granulated sugar, brown sugar, and vanilla extract until smooth.
Add in the egg and mix until fully combined, then fold in flour, cinnamon, nutmeg, and nuts (if using).
Fill mini muffin tins with the mixture, about three-quarters full, to allow room for rising.
Bake for 18-20 minutes, or until the edges are lightly golden and a toothpick inserted comes out clean.
Let the bites cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Once completely cooled, pack them in an airtight container or serve immediately.
