In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.

In a medium bowl, whisk together buttermilk, eggs, cooled melted butter, and vanilla until smooth. Stir in the carrots, chopped pecans, and chopped raisins.

Gently stir the wet ingredients into the dry ingredients. There should be a few flour streaks, and the batter should be lumpy. Let the batter rest for 10 minutes before cooking.

Heat a large 12-inch nonstick skillet over medium heat. Add about 1 teaspoon of vegetable oil, and use a paper towel to create a thin layer of oil over the surface. Add ¼ cup of batter to the pan, using the back of a spoon to form a circle. Cook three pancakes at a time. Cook until the pancakes are golden brown, the edges are set, and a few small bubbles appear on the surface, about 2 to 3 minutes. Flip and cook until golden brown, about 1 to 2 minutes. Repeat the process with the remaining batter, greasing the pan as needed.

To the bowl of a stand mixer, add the softened cream cheese, brown sugar, heavy cream, vanilla, and cinnamon. Beat on medium speed until combined and smooth, scraping down the sides of the bowl as needed, 45 to 60 seconds.

Serve the pancakes topped with cream cheese frosting and maple syrup.