Add the heavy cream, powdered sugar, and vanilla to a stand mixer. Beat on low speed to combine, then beat on high speed until stiff peaks form. Transfer to a bowl and refrigerate until ready to use.
In a large bowl, combine the flour, baking powder, salt, cinnamon, and ginger. Whisk to combine.
In a separate bowl, add the milk, egg, and honey. Whisk to combine. Transfer to the dry mixture, a little at a time, and mix with a wooden spoon until smooth.
Fold in the shredded carrot and the walnuts.
Place a wide skillet over medium heat. Add a bit of butter to coat the pan. Spoon 2-3 tablespoons to the skillet to form a 4-inch pancake. Cook until you begin to see bubble appear and burst around the edges of the pancake. Flip and cook for another 1-2 minutes.
Continue until all the batter is gone.
Serve warm with the whipped topping.