Combine the egg, milk, vanilla and spices in a medium bowl and whisk until well incorporated.
Add the pancake and waffle mix and brown sugar and whisk until the majority of clumps are removed and the batter is smooth. Gently stir in the melted butter and shredded carrots. Let rest while you prepare the cream cheese butter.
Combine all of the ingredients for the cream cheese butter in the bowl of an electric mixer and beat until smooth. Set aside.
Heat a griddle or non-stick pan to medium-high heat. Spray surface with nonstick cooking spray and pour on batter, using a ¼ cupful per pancake. When edges appear set and bubbles begin to pop, flip and cook for an additional 1½-2 minutes. Remove and serve warm topped with Maple Cream Cheese Butter, Maine Maple Syrup, chopped pecans and shredded carrots.