This post contains affiliate links.

These carrot cake scones are a delicious spring dessert! They’re grain-free, paleo, nut-free, and AIP-friendly.

Carrot Cake Scones

Carrot Cake Scones

Carrot cake is a springtime must-have that’s usually made with flour, sugar, fresh carrots, raisins, nuts and topped with a cream cheese frosting. It’s moist, fluffy, and super decadent and delicious!

I love carrot cake desserts (like these carrot cake muffins) and decided to marry two classics… carrot cake scones! They’re paleo, nut-free, egg-free, AIP and are a great baked to serve with brunch or a dessert.

Why I love these Carrot Cake Scones

They have hidden veggies

These scones are made with freshly shredded carrots. Anytime you can sneak veggies into a dessert is a huge win in my book!

They’re grain and nut-free

These scones are made with tigernut flour (which actually is nut-free) and tapioca starch rather than white flour.

They’re made without refined sugar

They’re sweetened with maple syrup rather than white sugar!

How to Make Paleo Carrot Cake Scones

  • Make the batter: Using a large bowl, sift the tigernut flour, tapioca starch, cinnamon, and baking soda together. Fold in the coconut oil, maple syrup, shredded carrots, and raisins. Mix well to combine.

Carrot Cake Scones

  • Make the gelatin egg: (sub 1 regular egg if tolerated) add the water to a small saucepot and slowly sprinkle over the gelatin. Allow the mixture to rest and harden over 2-3 minutes. Place the pot on the stove and turn the heat on low. Remove from the heat once the gelatin egg has returned to liquid, and vigorously whisk until frothy. Add the gelatin egg to the batter immediately and mix to combine.
  • Form the scones and bake: Once the dough is thoroughly combined, place it the baking sheet and form it into a large circle, keeping it about an inch in height. Use a pizza roller or a knife to slice the dough into 6 triangular scones. Carefully separate the scones to allow about 1″ between each scone.  Bake in the oven for 20-25 minutes or until baked through. Remove from the oven and carefully transfer to a cooling rack to cool.

Tips & tricks for these carrot cake scones

Pat down the excess water from the carrots

There won’t be a ton of water in the carrots, but you’ll definitely want to pat them down so they’re not too wet.

Allow to cool on a cooling rack before serving

All baked goods made with gelatin eggs take a bit to settle to have the best texture. Use a spatula to carefully transfer to a cooling rack to cool.

Melt the coconut butter over a double boiler

If you do choose to go with a coconut butter glaze, the best way to melt it is a double boiler method to ensure it doesn’t burn.

The Ingredients for this Recipe

Tigernut flour

Tigernut is actually a tuber, not a nut, so it’s both grain-free and nut-free. I have not tried any alternative flours in this recipe and cannot recommend a swap that would yield the same results.

Tapioca starch

Also referred to as tapioca flour. You can also use arrowroot starch.

Shredded carrots

Using freshly shredded carrots is the best option for this recipe! I like to use a grater to shred the carrots.

Raisins

You can leave them out and sub nuts (if tolerated) if you prefer.

Carrot Cake Scones

You’ll also love…

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Carrot Cake Scones (Paleo, Gluten-free, AIP)


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 6 scones 1x

Description

These carrot cake scones are a delicious spring dessert! They’re grain-free, paleo, nut-free, and AIP-friendly.


Scale

Ingredients

  • 1 1/4 cup tigernut flour
  • 1/4 cup tapioca starch
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 cup coconut oil, softened
  • 1/4 cup maple syrup
  • 1/2 cup freshly shredded carrots (patted dry to remove excess moisture)
  • 3 tbsp raisins

For the gelatin egg (sub 1 regular egg)

  • 1 tbsp gelatin (great lakes or vital proteins)
  • 1/4 cup water

For topping

  • 1 tbsp melted coconut butter

Instructions

  1. Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
  2. Using a large bowl, sift the tigernut flour, tapioca starch, cinnamon, and baking soda together.
  3. Fold in the coconut oil, maple syrup, shredded carrots, and raisins. Mix well to combine.
  4. For the gelatin egg (sub 1 regular egg if tolerated) add the water to a small saucepot and slowly sprinkle over the gelatin. Allow the mixture to rest and harden over 2-3 minutes. Place the pot on the stove and turn the heat on low. Remove from the heat once the gelatin egg has returned to liquid, and vigorously whisk until frothy. Add the gelatin egg to the batter immediately and mix to combine.
  5. Once the dough is thoroughly combined, place on the baking sheet and form it into a large circle, keeping it a little over an inch in height. Use a pizza roller or a knife to slice the dough into 6 triangular scones. Carefully separate the scones to allow about 1″ between each scone.
  6. Bake in the oven for 20-25 minutes or until baked through. Remove from the oven and carefully transfer to a cooling rack to cool.
  7. Add the optional coconut butter drizzle if desired.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 scone
  • Calories: 271
  • Fat: 13.2g
  • Carbohydrates: 18.7g
  • Fiber: 1.4g
  • Protein: 3.5g

Keywords: Carrot Cake Scones

Carrot Cake Scones