Preheat the oven to 400°F (205°C) and line a baking sheet with a Silpat or piece of parchment paper.

Mix together the flour, sugar, baking powder, salt and the spices.

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.

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.

While the scones are baking, prepare the frosting by mixing all the frosting ingredients together.

Remove the scones from the oven and let them cool for 15-30 minutes.

Pipe or spread on the frosting and serve immediately.

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.