Carrot Cake Pancakes With Frosting (4 servings) For The Pancakes: 1 and 1/4 cups all-purpose flour 2 Tablespoons finely chopped pecans 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ground ginger 1 pinch nutmeg 1 large egg - lightly beaten 1/3 cup packed brown sugar 1 cup milk 2 cups finely grated carrots 1 teaspoon vanilla extract For Cream Cheese Spread: 4 ounces cream cheese 1/4 cup powdered sugar 2 Tablespoons milk 1/2 teaspoon vanilla extract 1 pinch ground cinnamon In a large bowl, combine the flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg. In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well. Add the wet ingredients to the dry ingredients and stir until just combined and moistened. On a greased griddle over medium-high heat, dollop the batter in 1/4 cup amounts per pancake. Cook each side to golden brown. For the topping, stir together the cream cheese, powdered sugar , the two Tablespoons of milk, vanilla and cinnamon until smooth. Spread the frosting between the pancakes and on top of stacks of two or three pancakes. To delicious not to share. I got this one from LoveMyPhilly.com. I also just emailed a picture. I hope you love it! Mr Breakfast would like to thank kerrin for this recipe. Recipe number 2445. Submitted 12/10/2008.