Saute carrots: Melt butter in a 10-inch skillet over medium-high heat. Once butter is melted add carrots and saute just until tender, about 3 minutes. Remove from heat and set aside until cool (now is a good time to prepare glaze).
Preheat griddle: Heat an electric griddle to 375 degrees (or you can use two non-stick skillets to cook the pancakes, wait to preheat over medium heat until you're almost ready to cook them).
Whisk dry ingredients: In a medium mixing bowl whisk together flour, cinnamon, nutmeg, ginger, baking powder, baking soda and salt for 20 seconds.
Whisk wet ingredients: In a separate mixing bowl whisk together buttermilk, milk, brown sugar, eggs and vanilla.
Mix in carrots then flour mixture: Add carrot mixture to buttermilk mixture and whisk to combine. Add flour mixture into buttermilk mixture and whisk just until combined (careful not to over-mix or pancakes won't be as fluffy).
Cook on griddle: Butter griddle or skillets and drop about 1/3 cup batter at a time onto griddle (batter will be thick) then spread into an even round, about 5-inches wide. Cook until bottom is golden brown then flip and cook opposite side until golden brown.
Repeat process until all of the batter has been used up. Serve warm topped with cream cheese glaze and pecans.
For the cream cheese glaze: In a mixing bowl using an electric hand mixer cream together cream cheese and butter until smooth and fluffy. Mix in powdered sugar, milk and vanilla extract.