Carrot Pancakes

For anyone who loves carrot cake and cream cheese frosting, these are the best. Plus you can sneak the veggie in for kids.
PANCAKES
1 1/4 c. all purpose flour
2 tablespoons finely chopped pecans
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground ginger
1 egg, lightly beaten
1/3 c. packed brown sugar
1 c. milk
1 c. grated carrots
1 tsp. vanilla extract
CREAM CHEESE SPREAD
4 oz. cream cheese, softened
1/4 c. confectioners sugar
2 tablespoons milk
1/2 tsp. vanilla extract
dash ground cinnamon

In a bowl, combine the first six ingredients. In other bowl combine the egg, brown sugar, milk, carrots and vanilla; mix well. Stir into the dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. turn when bubbles form on top of pancake; cook until second side is golden brown.

Meanwhile, place the cream cheese, confectioners sugar, milk and vanilla in a blender or food processor. Blend until smooth. Transfer to a bowl; sprinkle with cinnamon. Serve with pancakes.

4 servings.