Carrot Cake Pancakes

Ingredients

• For the Cream Cheese Topping (makes 1 1/2 cups):
• 8 ounces cream cheese, room temperature
• 1/4 cup (60ml) heavy whipping cream
• 1/2 cup (81g) golden brown sugar, packed
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• For the Carrot Cake Pancakes:
• 2 cups (284g) all-purpose flour
• 2 tablespoons (24g) brown sugar, packed
• 1 teaspoon (3g) baking powder
• 1/2 teaspoon (2g) baking soda
• 1/2 teaspoon (3g) kosher salt
• 1 teaspoon (3g) ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 2 cups (480ml) buttermilk
• 2 large eggs
• 3 tablespoons (44g) unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1 cup (116g) carrots, peeled and finely grated
• 1/2 cup (57g) pecan halves, finely chopped plus more for topping
• 1/4 cup (37g) raisins roughly chopped
• Vegetable oil, as needed for cooking
• To serve:
• Pure maple syrup, as needed for topping

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