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1.Heat oven to 350 degrees F.
2.Prepare cake batter as directed on package, except reduce water to 1/3 cup. Stir in 1 pkg. dry pudding mix and carrots. Drop 1 rounded Tbsp. batter, 2 inches apart, into 44 mounds on baking sheets sprayed with cooking spray; sprinkle half with nuts.
3.Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
4.Beat cream cheese and milk in medium bowl with mixer until blended. Add remaining dry pudding mix package; mix well.
5.Spread rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie.
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