In a large bowl, combine the pancake mix, nuts, raisins, cinnamon, nutmeg, cloves, and ginger, stirring with a whisk.

Combine brown sugar, oil, and vanilla in a separate bowl. Add sugar mixture to flour mixture, stirring just until moist.

Fold in 2 cups carrot.

Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Spoon batter by ¼-cup-galls mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Be careful not to undercook them or the carrots will be crunchy. That is not so pleasing to the palate.

Repeat procedure with remaining batter.

Serve warm with butter and syrup, with cream cheese, or with honey butter.

Yields about 12 pancakes