Preheat your oven to 350˚F (180˚C) and line two baking sheets with parchment paper.

Combine all-purpose flour, baking powder, and salt in a food processor. Add cold unsalted butter and pulse until the mixture resembles coarse crumbs, about 30 seconds.

Finely grate fresh carrots and add them along with shredded Cheddar and Parmesan cheeses. Incorporate the large egg yolk and pulse until a cohesive dough forms, around 30-40 seconds.

Lightly flour your work surface and roll the dough out to about 1/8 inch thick.

Cut the rolled-out dough into 1-inch squares and prick each square with a fork.

Transfer the cut squares to prepared baking sheets, spacing them ½ inch apart.

Bake for 13-15 minutes or until the bottoms are golden brown.

Let them cool on the sheets for a few minutes before transferring to a wire rack to cool completely.