Place the shredded carrots in a few paper towels and roll it up, wringing out the water as you twist the ends. Set aside.
In a bowl, whisk together the sour cream, eggs milk, and orange zest until smooth.
Add the sugar and whisk again.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, spice and pecans.
Pour the wet ingredients into the dry ingredients, add the carrots and begin gently folding the batter together. When you've folded half the mixture together, pour in the butter and fold until only a few streaks remain.
Butter a griddle set to medium heat and once hot use a 1/3-1/2 cup to pour out the pancakes into circles, gently spreading with the back of the cup. Allow to cook until bubbles begin to appear and flip the pancake, cooking on the other side until set.
Serve with warm cream cheese drizzle.
For the Drizzle
In a small sauce pan, add the softened cream cheese and butter, whisking over medium low heat until smooth.
Add the corn syrup, milk, sugar and vanilla and continue to whisk until smooth. Serve over hot pancakes.
Left overs can be frozen for 1 month.
Carrot Cake Pancakes
Amount Per Serving (2 pancakes)
Calories 402Calories from Fat 189
% Daily Value*
Saturated Fat 11g69%
Polyunsaturated Fat 8g
* Percent Daily Values are based on a 2000 calorie diet.