recipe from joythebaker.com

     adapted from the food network

• 1 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
• Dash nutmeg
• 1 egg, lightly beaten
• 1/3 cup packed brown or granulated sugar
• 1 cup milk
• 2 cups finely grated carrots
• 1 teaspoon vanilla extract

• 4 ounces cream cheese
• 1/4 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 dash ground cinnamon

In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg.

In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well.

Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.

For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.