For frosting, mix together softened cream cheese, sour cream and vanilla until smooth. Add sifted powdered sugar and mix thoroughly. Set aside.
For pancakes, whisk together milk, egg and oil then mix in Bob’s Red Mill 7 Grain Pancake Mix, cinnamon and nutmeg. Fold in shredded carrots, raisins and walnuts.
Preheat a non-stick skillet to medium-high heat (about 350°F). Using a ¼ cup scoop, portion the batter onto the preheated skillet and bake until the edges are set and bubbles begin to appear on the top surface, about 5 minutes. Flip and continue to cook for another 4 – 5 minutes on the second side. Keep warm in a 200°F oven. Serve with cream cheese frosting.