Add all the wet ingredients into a bowl (melted and cooled butter, buttermilk, eggs, sugar, and vanilla). Whisk until well-combined.
Add all the dry ingredients into another bowl (flour, ground cinnamon, cloves, nutmeg, ginger, baking powder, baking soda, salt) and whisk until well-combined.
Add the dry ingredients into the bowl with wet ingredients. Whisk until half combined.
Fold in carrots shredded on the small holes of a box grater. Don't overmix the batter, it should be lumpy.
Make the cream cheese topping by whisking all the ingredients for the topping in a small bowl. Add more cream cheese if you want it thicker or more milk if you want it thinner.
Heat a small amount of clarified butter (or a mix of butter and oil) in a non-stick pan over medium/medium-low heat (this will vary depending on the pan and the stove). When the pan is hot and butter bubbling, scoop about 1/4 cup of batter per pancake into the pan.
Cook the pancakes until golden on the bottom and you see bubbles on top. Flip the pancakes over using a large flat spatula and cook until browned on the other side. Add some more butter before adding the next portion of the batter to the pan, repeat with the remaining batter.
Serve pancakes with cream cheese topping, sprinkle with chopped walnuts and drizzle with maple syrup.
Enjoy!