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1. Preheat the oven to 200 degrees Fahrenheit so you can keep the pancakes warm before serving. Spoon the cream
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cheese into a bowl and leave it out at room temperature to soften.
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2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
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3. In a smaller bowl, whisk together the egg, Muscovado/brown sugar, buttermilk and vanilla.
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4. Stir in the carrots, then dump the wet mixture into the dry mixture all at once. Stir just until incorporated. Let the mixture
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rest for 5 minutes while you make the cream cheese topping and preheat your griddle/skillet.
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5. Whisk the cream cheese in a small bowl until it is uniformly soft and pliable, with no lumps. If your cream cheese is not
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soft enough yet to do this, try zapping it in the microwave for just a few seconds at a time. Whisk in the maple syrup, milk,
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vanilla and cinnamon. Feel free to sweeten with more syrup or further thin it out further with more milk. Set aside.
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6. Over medium heat, melt a big pat of butter in a cast-iron skillet or griddle. Pour a scant 1/4 cup batter into the hot pan,
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using the measuring cup to pat the batter down and out a bit. Cook, flipping once, until the pancakes are golden on both
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sides.
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7. Place pancakes on an ovenproof plate and keep in the oven while you cook the remaining pancakes, adding more butter
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to the pan as needed. Top with maple cream cheese and serve with extra maple syrup on the side, in case someone
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wants to sweeten it up further.
