How to Make It
If you haven't already, make a carrot puree. Simply boil several carrots until they soften. It should be easy to pierce them with a fork. Puree the carrots in a food process or blender, or mash them by hand.
Prepare the pancake batter. Add milk, water, or whatever the package calls for. However, skip the eggs.
For each egg, substitute with 1/4 cup of pureed carrots.
Mix into the batter. Cook over medium heat in a greased pan.
Meanwhile, prepare the cream cheese glaze. Use an electric beater to combine the room temperature cream cheese, powdered sugar, vanilla, and water. Add more water if the consistency is too thick. If you don't have a beater, microwave the cream cheese for a few seconds. Add the remaining ingredients and mix well.
Drizzle the cream cheese glaze over the pancakes. Top with extra cinnamon and grated carrot, if you'd like. Serve warm.