For the Cream Cheese Frosting blend cream cheese and butter until smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl and add the confectioners' sugar, milk, vanilla extract, and salt. Beat together for an additional 30 seconds until incorporated.
For thinner frosting, add milk a tablespoon at a time until the desired consistency is reached.
For the Carrot Cake Pancakes whisk together the flour, baking powder and spices in a large bowl. Mix together the brown sugar, buttermilk, vegetable oil, vanilla extract, eggs and orange zest in a separate bowl. Pour the wet ingredients into the dry and mix gently until fully combined. Stir in the shredded carrots and pecans.
Heat a skillet or griddle over medium heat and add a tablespoon of butter, or spray with cooking spray. Spoon approximately ¼ cup of batter per pancake onto the griddle and cook until bubbles form on the surface of the pancakes. Flip and continue cooking for another minute or two until golden brown on both sides. Repeat with the remaining batter.
Serve with a dollop of cream cheese frosting and garnish with additional chopped nuts and maple syrup if desired.