Mix together all of the dry ingredients - flour, brown sugar, baking powder, salt, and chopped walnuts. In a separate bowl mix together the spice blend and add 2 teaspoons to the dry ingredients of the pancakes. In another bowl mix together wet ingredients - milk, eggs, oil and grated carrots. Add wet ingredients to the dry ones and stir well using a spatula or wooden spoon. Heat up a large skillet over medium high and add a little oil or butter to the pan. Spoon our pancake batter by the 1/4 cup full.

As you're cooking the pancakes, make the whipped ricotta. Place ricotta, honey and 1 teaspoon of the spices to a bowl or mixer. Use a hand mixer or stand mixer with whip attachment to whip it all together. Taste and adjust seasoning and sweetness to taste. I like mine a little less sweet since we also pour maple syrup over the top.

For the honey walnuts, place a small skillet over medium heat and stir everything together using a small spatula. Keep toasting and stirring the nuts until they're all covered in honey and the honey starts to dry or crystallize a bit (2-3 minutes). Transfer to parchment paper to let them cool and dry.

Serve hot carrot cake pancakes with whipped ricotta, honey glazed walnuts, and maple syrup.