In a medium mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and spices.
In another medium mixing bowl, whisk together the buttermilk, egg white and vanilla extract, combine with the dry ingredients and then add in the shredded carrots. If you are going to add the nuts and/or raisins now is the time to gently fold them into the batter (I didn't use them and I was quite pleased with my results).
Set aside and let rest while the pan heats.
Heat a griddle or large pan over medium heat with a little butter to keep the pancakes from sticking.
Place ¼ cup of batter on griddle to make one pancake, repeat with remaining batter until you have 8 pancakes (you'll likely have to do batches - my griddle hold 6 pancakes at a time).
When the pancakes are no longer glossy on top and have some big bubbles, flip over and cook the other side (or until golden brown).
Remove from the griddle and serve with Cream Cheese Glaze!
TO MAKE THE GLAZE
Combine the room temperature cream cheese with the milk and powdered sugar and stir until smooth.
Easy Peasy Lemon Squeezy (as Linus would say)....
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/08/scrumptious-carrot-cake-pancakes/