Wash and peel fresh carrots. Using a fine box grater, grate carrots and squeeze out excess moisture.

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional spices.

In another bowl, whisk together eggs, buttermilk, honey, and melted butter until well combined.

Create a well in the dry ingredients and pour in wet ingredients. Stir just until combined—do not overmix.

Gently fold grated carrots into batter until just incorporated. Overmixing makes tough pancakes.

Heat a griddle to medium-high (around 375°F). Test temperature with a drop of water.

Lightly oil the griddle. Pour batter in 1/4-cup portions. Cook until bubbles appear on the surface.

Flip pancakes only once and cook until golden brown on the underside (2-3 more minutes).

Transfer cooked pancakes to a baking sheet and keep warm in a 200°F oven while finishing remaining batter.

While pancakes cook, whip softened cream cheese with powdered sugar until light and fluffy.

Serve warm pancakes topped with a dollop of cream cheese frosting.

Leftover pancakes keep 1-2 days in the fridge and can be frozen up to 3 months.