In a bowl, beat the egg with milk, vanilla and melted and warmed butter.
Then add the solid ingredients (flour, baking powder, sugar, salt, cinnamon, nutmeg and ginger) and mix.
Finally add the finely grated carrots.
Heat a non-stick pan, lightly grease it with a little butter and start cooking the pancakes, 1-2 tablespoons at a time, over medium-low heat.
When bubbles form on the surface, turn them gently with a spatula.
Meanwhile, prepare the glaze by working the whisk with the cheese with sugar, vanilla and cream.
As they are ready, stack the carrot pancakes on a plate, then garnish them with the icing and a few walnuts and serve them.
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