In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, brown sugar, milk, carrots and vanilla. Stir into the dry ingredients just until moistened.
Pour batter by ¼ cup onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown.
Meanwhile, in a blender, combine the milk, vanilla, cream cheese and confectioners’ sugar, cover and process until blended. Transfer to a small bowl; sprinkle with cinnamon. Serve with pancakes.
