Carrot Cake Scones with Cream Cheese Frosting (100% whole grain, dairy-free)

These carrot cake scones are made a little healthier with whole grains, less sugar and maple sweetened cream cheese frosting!

These carrot cake scones are made a little healthier with whole grains, less sugar and maple-sweetened cream cheese frosting!

In preparation for Easter, I’ve been making carrot cake everything for the past month. Up first we have these carrot cake scones! I used my favorite scone base, which is the same one found in these chocolate orange scones. My attitude towards scones is why fix something when it’s not broken? Or even kind of perfect? ;) I tried way too many scone bases before I came up with that one. I’m just super picky when it comes to my scones (and admittedly, almost everything else).

These carrot cake scones are softer than I like my scones to be, but they’re not nearly as soft as some of the cakey and muffin-like carrot cake scones out there. I’ve been doing a lot of experimenting with baking with carrots and it seems like no matter what you do, carrots just make things softer. The little devils!

These healthier carrot cake scones are made with whole grains, less sugar and maple sweetened cream cheese frosting!

I’ve made these scones a few times now and they’re definitely best served fresh from the oven. They’re okay later, but they get a little too hard.

Carrot cake without cream cheese somehow involved is just kind of pointless (right?! ;)) so I felt like I had to pipe a little cream cheese frosting on top.

These healthier carrot cake scones are made with 100% whole grains, less sugar and maple sweetened cream cheese frosting!

Before I made these scones, I didn’t think it was possible to make cream cheese frosting without powdered sugar. But it is! I used just a little bit of maple syrup in this cream cheese frosting and it was awesome. The recipe, as written, probably wouldn’t work for a cake (it’s a bit firmer than traditional cream cheese frosting) but I’m going to work on that. I’m guessing a little milk is all that’s needed to thin it out!

You’ll have enough frosting to frost these scones more than I did in the pictures. You could probably even slather on a thin layer of frosting. I was just vain and wanted to make them pretty by piping on the frosting. ;)

Carrot Cake Scones made healthier with whole grains, less sugar and maple sweetened cream cheese frosting!

The scones themselves are dairy-free (you can use any milk you like in the scone base) but the cream cheese frosting obviously isn’t. You can use a dairy-free cream cheese for the frosting or just leave it out completely and sprinkle some unrefined sugar on top of the scones before baking. These aren’t very sweet at all so I highly recommend the additional sugar!

If you’re looking for carrot cake scones with the usual add-ins like walnuts and coconut, check out Rachel Cook’s recipe for carrot cakes scones! I’m pretty sure they’d be awesome with white whole wheat flour. :)

100% Whole Grain Carrot Cake Scones with Cream Cheese Frosting

Rated 5.0 by 3 readers
Carrot Cake Scones with Cream Cheese Frosting (100% whole grain, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 scones


    Carrot cake scones:

  • 1 3/4 cups (210 grams) white whole wheat flour
  • 1/4 cup (50 grams) coconut sugar or unrefined sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 6 tablespoons (85 grams) cold butter or room temperature coconut oil1
  • ½ cup (50 grams) grated carrots
  • 3 – 6 tablespoons (60ml – 90ml) milk of choice
  • Cream cheese frosting:

  • 2 ounces cream cheese
  • 4 teaspoons maple syrup
  • 1 1/2 teaspoons vanilla
  • dash of salt


  1. Preheat the oven to 400°F (205°C) and line a baking sheet with a Silpat or piece of parchment paper.
  2. Mix together the flour, sugar, baking powder, salt and the spices.
  3. Cut in the butter with two knives or a pastry cutter until the mixture resembles coarse crumbs.
  4. Stir in the grated carrots and then tablespoon by tablespoon, mix in the milk. Sometimes I just need three tablespoons, but some days I need six. Don’t over mix and don't add to much milk! You want to add just enough milk so that the dough holds together, but if you add too much, the dough will be muffin-like.
  5. Transfer the dough to the Silpat or parchment paper and form a circle about 3/4" thick and then cut 8 triangles. Spread them apart on the pan and bake until slightly brown around the edges, about 12–15 minutes (it’ll depend on how big they are). They should be firm and feel slightly hard when you press the top of the scones.
  6. While the scones are baking, prepare the frosting by mixing all the frosting ingredients together.
  7. Remove the scones from the oven and let them cool for 15-30 minutes.
  8. Pipe or spread on the frosting and serve immediately.
  9. If there are any leftovers (with frosting on them), store in the refrigerator. If the leftovers are unfrosted, store at room temperature. Store any remaining cream cheese frosting in the refrigerator until ready to use.


  1. If you use unrefined coconut oil rather than refined, there might be a slight coconut taste.

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38 comments on “Carrot Cake Scones with Cream Cheese Frosting (100% whole grain, dairy-free)” — Add one!

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  • Dayna says
    April 1, 2022 @ 7:49 pm

    can you use gluten free whole grain flour?

    • Erin replies to Dayna
      April 1, 2022 @ 9:20 pm

      I haven’t tried it but I wouldn’t recommend it! I find that gluten-free flour mixes are often gritty in scones.

  • Cat says
    January 14, 2019 @ 11:13 pm

    Could these possibly be made with almond flour? I’ve got a whole bag needs to be used up.

    • Erin replies to Cat
      January 15, 2019 @ 8:05 pm

      Unfortunately not. Almond flour is only interchangeable with other nut flours and not wheat.

  • Sarah Owens
    April 14, 2018 @ 8:40 pm

    I just had a bite of these as they came out of the oven, and WOW. Absolutely perfect in every way. They are so perfectly spiced that I’m not even gonna make the icing. This time. SO happy to have found this recipe and your blog today. Thank you!

    • Erin replies to Sarah Owens
      April 15, 2018 @ 6:51 pm

      You’re welcome! I’m happy you found the recipe and the blog, too. :) And that’s great that the scones came out so well! Thanks for your comment.

  • Trista says
    March 25, 2018 @ 11:15 am

    When you cut the scones out, do you leave them in a circle or spread them out before baking?

    • Erin replies to Trista
      March 25, 2018 @ 3:44 pm

      Spread them out. :)

  • Mary says
    February 25, 2018 @ 3:53 am

    These aren’t dairy free if they have cream cheese.

    • Erin replies to Mary
      February 25, 2018 @ 9:54 pm

      Please read the second to last paragraph of the post!

  • Deannisa says
    February 5, 2018 @ 7:33 am

    Hi Erin,

    Is it possible to use the same recipe if I substitute the flour with normal wheat flour? Thanks

    • Erin replies to Deannisa
      February 5, 2018 @ 12:27 pm

      Hi Deannisa! Regular all-purpose flour should work fine. Hope you’ll enjoy them!

  • Gillian says
    April 27, 2017 @ 8:48 pm

    I made these but not exactly as the recipe is written. I used 2 cups AP flour because I also added a quarter cup of chopped pineapple and a tsp of vanilla. I also increased the salt to a half tsp. They came out perfect. Cant wait to make them again.

    • Erin replies to Gillian
      April 28, 2017 @ 6:54 pm

      Oh, yum! What a great sounding addition. I’m happy you enjoyed them! Thanks for the feedback. :)

  • Aleksandra
    March 18, 2017 @ 1:18 pm

    I cooked this delicious scones in HB and result was just great! The taste is out of expectation and texture is very soft. Thank you very much for this recepy!

    • Erin replies to Aleksandra
      March 18, 2017 @ 9:47 pm

      I’m so happy that you enjoyed the scones! You’re so welcome for the recipe. :) What does HB mean? Thanks a bunch for your comment!

      • Aleksandra replies to Erin
        March 19, 2017 @ 12:08 pm

        HB stands for Home Bakery machine. Sorry for using this abbreviation. I thought it is like international one.

        • Erin replies to Aleksandra
          March 19, 2017 @ 10:40 pm

          Oh, interesting! Never heard of that. Thanks for sharing. :)

  • Nicole says
    January 14, 2015 @ 4:42 pm

    Like the recipe but I find it less carrot cake flavoured and sweet then I would like. Would adding more spices a/o coconut sugar boost this?

    • Erin replies to Nicole
      January 14, 2015 @ 8:53 pm

      I’d recommend upping the spices by 1.5x and increasing the coconut sugar to 1/3 cup. I don’t think they’ll be super sweet with 1/3 cup so you might even want to go with 6 tablespoons (that’d be a 50% increase in sugar from the original). I hope that helps! :)

  • Alicia says
    May 27, 2014 @ 7:28 am

    For the cream cheese, is the vanilla actually vanilla extract…? Or like legitimate vanilla scrapped out of the vanilla bean?

    • Erin replies to Alicia
      May 27, 2014 @ 7:30 am

      It’s vanilla extract. :)

  • Georgia @ The Comfort of Cooking says
    April 2, 2014 @ 5:59 pm

    Every spring, my major obsession with carrot cake rears its head and I crave ALL THE CARROT CAKE THINGS. These are no exception, Erin! They look deeee-vine. And so delicious. And I need them.

  • Ada ~ More Food, Please
    March 31, 2014 @ 8:11 pm

    Wow, these scones look so delicious! Bookmarked this recipe–thanks for sharing!

  • Carley Rosefelt says
    March 31, 2014 @ 6:29 pm

    Would it be possible to substitute the sugar for dates? And if so how many would you suggest?

    • Erin replies to Carley Rosefelt
      March 31, 2014 @ 8:08 pm

      I’ve never made that substitution so I can’t really say. Sorry I can’t be more of a help!

  • Kelly @ hidden fruits and veggies says
    March 31, 2014 @ 2:19 pm

    These sound perfect. And amazing. And like everything I want. I can’t have baked goods for a few weeks (as part of a challenge that I’m doing for myself…) but I can say with absolute certainty that Iw ill be dreaming about these for the next 16 days!

  • Judee Westin says
    March 31, 2014 @ 12:45 am

    Could you include the nutrition facts please? Thanks. Judee

    • Erin replies to Judee Westin
      March 31, 2014 @ 8:55 am

      I intentionally don’t include those (I focus on making healthier choices rather than low calorie / fat / etc.) but you can copy and paste the recipe here for that info, if you like. :)

  • Laura says
    March 30, 2014 @ 8:39 pm

    These look amazing–exactly as scones should look–they have the right height and didn’t spread when baked as lesser “scones” do. I LOVE your work on this blog–you are my baking kindred spirit.

    • Erin replies to Laura
      March 31, 2014 @ 9:02 am

      Haha. “Lesser scones.” ;) Thanks so much for your lovely comment! So happy to hear that you like my goodies. :)

  • Bianca @ Sweet Dreaming says
    March 30, 2014 @ 7:58 pm

    are they dairy free if there’s butter in them? they look soo delicious regardless!

  • Jocelyn (Grandbaby Cakes) says
    March 30, 2014 @ 5:45 pm

    These scones look so absolutely gorgeous!


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