Start by adding your flour, baking soda, baking powder, nutmeg, and cinnamon to a large mixing bowl.

Whisk together until thoroughly combined.

Add in your sugar and brown sugar. Whisk together once more until well combined.

Add in your eggs, melted butter, vanilla, and milk. Mix thoroughly.

Lastly, add in your finely grated carrots. At this point, I used a hand mixer and mixed on high until combined.

Pour your batter into a piping bag and cut off the tip. Pipe your batter into a well greased skillet, on medium heat. This makes for less mess! The key to pancakes is low and slow.

Cook your pancakes until the edges are cooked through and the bubbles on top begin to pop. Then quickly flip your pancake and cook until each side is golden.

Stack your pancakes on a serving dish and top with cream cheese frosting, and pecans if desired.

Drizzle with syrup and enjoy!