In a large bowl, whisk together the flax seed meal, Swerve, baking powder, cinnamon and salt.
Stir in the eggs, oil and almond milk until well combined.
Stir in carrots, chopped nuts and raisins.
Heat a large skilled over medium heat. Add 2 tsp or so of butter or oil and swirl to cover the bottom of the pan.
Using a scant 1/4 cup of batter for each pancake, pour batter on griddle and spread into approximately 4 inch circles.
Cook until bottom is golden brown and top is set around the edges. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.
For the frosting:
Beat cream cheese and butter together in a medium bowl until smooth. Beat in powdered Swerve, vanilla extract and cream.
Serve pancakes with a dollop of frosting.
Serves 5. Each serving has 13.8 g of carbs and 7.8 g of fiber. Total NET CARBS = 5 g.