Carrot Pancakes with Cream Cheese Spread

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Pancakes:

1 1/4 cups all-purpose flour

2 tablespoons finely chopped pecans

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground ginger

Dash nutmeg

1 egg, lightly beaten

1/3 cup packed brown or granulated sugar

1 cup milk

2 cups finely grated carrots

1 teaspoon vanilla extract

Cream cheese spread:

4 ounces cream cheese

1/4 powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

1 dash ground cinnamon