In a pot filled with salted boiling water, cook the peeled and cutted carrots for 25 minutes.
Remove the water and let it cool.
In a blender mix the carrots and the eggs.
Add the flour, Maizena, baking powder and milk.
Mix until smooth.
Over medium heat, in a hot buttered pan, form the pancakes.
After 2 minutes, flip the pancakes and cook for another 2 minutes.
In a pan, heat the oil then cook the chopped garlic until golden brown.
Add the mushrooms cut in 4, season with salt, pepper and paprika, mix.
Cook the mushrooms for 4-5 minutes, until reduced.
Add the spinach leaves, wait for them to reduce and add the sour cream, cumin powder then mix.
Cook for 2 minutes.
Serve it with the pancakes.