Prepare the pancake mix according to the package directions, using slightly more water than called for to create a thinner batter.
Add the brown sugar, cinnamon, ground ginger, ground nutmeg, vanilla extract, and grated carrot to the batter, then stir until fully combined.
Heat a skillet over medium heat and add the butter, allowing it to melt. Stir in the brown sugar and walnuts, cooking until the mixture is well combined and slightly caramelized.
Heat a griddle or pan over medium heat and pour the batter to form large pancakes. Cook until bubbles form on the surface, then flip and continue cooking until golden brown and cooked through.
Spread cream cheese frosting over the warm pancakes, spoon the walnut topping on top, and finish with a sprinkle of golden raisins.
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