Clean, peel and grate carrots. Finely chop the nuts. Put flour, nuts, baking powder, cinnamon, 1/4 teaspoon salt and ginger in a bowl and mix with a wooden spoon. Whisk egg, sugar and milk in a bowl.
Stir in the carrots. Add to the dry flour mixture and mix everything smooth with the whisks of the mixer. Leave to swell for approx. 30 minutes.
Meanwhile, for the topping, sift icing sugar into a bowl. Add the cream cheese and whisk briefly with the whisk of the mixer.
Heat the lard in portions in a large pan. Bake 2-3 pancakes at a time, but put 2-3 tbsp. of batter per pancake in the pan. Fry on medium heat for 2-3 minutes on one side.
As soon as bubbles appear on the top and the bottom is dry, turn the pancake over and bake for another 3-4 minutes. Place finished pancakes in the oven at (50°C) warm. Bake 8-10 more pancakes from the remaining dough.
Layer pancakes with the cream cheese topping to form little towers.