In a medium mixing bowl, combine the flour, sugar, baking powder, pumpkin pie spice, baking soda, and salt.
In another medium mixing bowl, whisk together the milk eggs, melted butter, and vanilla.
Pour the wet ingredients into the dry ingredients and whisk until smooth.
Add the carrots and chopped pecans to the pancake batter and stir to combine.
Heat a large skillet over medium to medium-high heat. Portion 1/4 cup of the batter into the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with remaining batter.
Cream Cheese Spread:
In a medium mixing bowl, beat together the cream cheese, butter, vanilla, powdered sugar, and milk until smooth.
Spread a little of the cream cheese mixture over each pancake as you stack them up.
Sprinkle the top of each pancake stack with a few more chopped pecans. Serve immediately.
You can also make a maple cream cheese spread with 8 ounces softened cream cheese, 1/4 cup unsalted butter at room temp, and 1/2 cup maple syrup. Beat together until smooth and spread on the pancakes.