With a large sieve, sift together the flour, baking powder, salt, cinnamon, ginger, and allspice into a medium bowl, then give the dry ingredients a couple of stirs with a whisk. Set aside.

Crack the egg into a small bowl, and separate the yolk and egg whites.

In a large bowl, whisk together the brown sugar and canola oil. Mix in the egg yolk and vanilla extract.

Pour about a third of the dry ingredients into the sugar mixture along with the buttermilk, and fold together with a spatula. Pour in the rest of the dry ingredients, and continue folding until everything is just mixed. Careful not to over mix. Small lumps of flour are fine.

In the small bowl that has the egg whites, beat the egg whites until stiff peaks form, about 3 minutes.

Add the egg whites and grated carrots to the pancake batter, and fold everything together with a spatula. The batter should be thick.

Heat a 10-inch non-stick skillet over medium-low heat. Scoop a 1/4 cup of the batter, drop it into the skillet, and spread slightly with the back of a spoon or scoop. When you start to see bubbles in the middle of the pancake, after about 2 minutes, flip the pancake over, and cook for another 3-4 minutes. Remove the pancake from the skillet, set it aside on a plate, and cover it with a paper towel to keep it warm. Repeat the cooking process until all of the batters is used. You should have (8) 4-inch pancakes.

In a medium mixing bowl, beat the cream cheese and powdered sugar together with an electric hand mixer on medium speed until it is smooth.

Add the vanilla extract and milk, and continue mixing on medium speed. The glaze should be thin and run by the beaters.

Serve with warm pancakes and chopped walnuts as a topping, optional.