In a large bowl, whisk together flour, brown sugar, baking powder, salt and spices. Set aside.
In a separate bowl, whisk together milk, eggs and vanilla.
Pour wet ingredients into the bowl of dry ingredients. Mix just until combined (mixture should be somewhat thick). Do not over-mix as this will deflate the batter. Stir in the shredded carrots.
Heat a pancake griddle or skillet over medium-high heat. Add a tablespoon of butter to grease the pan.
Once the pan is hot and butter is melted, add 1/4 cup batter. Cook until edges are set and there are bubbles in the center, about 3 to 4 minutes. Flip once and cook another 2 minutes or until brown. Repeat with remaining batter. Add more butter if needed to grease the pan again.
Serve pancakes warm with maple syrup, whipped cream and chopped pecans or walnuts.