Carrot Cake Pancakes


2 1/4 cups buttermilk pancake mix or Bisquick
1 1/2 cups milk
1 cup finely shredded carrots
1/2 cup raisins
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
softened cream cheese or whipped cream cheese (optional)

Preheat griddle.

Combine all ingredients except cream cheese in medium bowl; stir until well blended.

Pour batter by 1/4 cupfuls onto hot well-greased griddle. Turn pancakes when tops are covered with bubbles and edges look dry. Turn only once.

Spread pancakes with softened cream cheese, if desired.