Carrot Cake Pancakes

Combine Dry Ingredients - In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
Combine Wet Ingredients - In a medium bowl, whisk together buttermilk, eggs, cooled melted butter, and vanilla until smooth. Stir in the carrots, chopped pecans, and chopped raisins.
Make the Batter - Gently stir the wet ingredients into the dry ingredients. There should be a few flour streaks, and the batter should be lumpy. Let the batter rest for 10 minutes before cooking.
Cook the Pancakes - Heat a large 12-inch nonstick skillet over medium heat. Add about 1 teaspoon of vegetable oil, and use a paper towel to create a thin layer of oil over the surface.
Add ¼ cup of batter to the pan, using the back of a spoon to form a circle. Cook three pancakes at a time. Cook until the pancakes are golden brown, the edges are set, and a few small bubbles appear on the surface, about 2 to 3 minutes. Flip and cook until golden brown, about 1 to 2 minutes.
Repeat the process with the remaining batter, greasing the pan as needed.
Make the Cream Cheese Frosting - To the bowl of a stand mixer, add the softened cream cheese, brown sugar, heavy cream, vanilla, and cinnamon. Alternatively, use a hand mixer. Beat on medium speed until combined and smooth, scraping down the sides of the bowl as needed, 45 to 60 seconds.
To Serve - Serve the pancakes topped with cream cheese frosting and maple syrup.