In a small sausepan, melt butter. Stir in cream cheese until smooth
Add confectioners sugar, and milk, alternating between the two, to achieve a fluid consistency. Set aside.
In a blender, combine carrot, eggs, vanilla, buttermilk and butter.
Pulse until combined
Add dry ingredients and pulse on low until smooth, scrape down the sides if needed.
Let sit for 10-15 minutes before using
Lightly oil a hot griddle pan and pour 2-4oz of butter for each pancake
Top with icing, raisins, nuts and carrots