In a small pan, melt butter and saute the carrot for 2-3 minutes. Set aside.In a large bowl, stir together all pancake ingredients , except pecans, until just combined.Heat the griddle over medium heat. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn pancakes when bubbles form on top and golden on bottom; cook until second side is golden brown (about 2 minutes). Set aside and repeat with remaining batter.Beat cream cheese ingredients with electric mixer until light and fluffy. Serve over pancakes and add pecans.