Carrot Cake Scones (Paleo, Gluten-free, AIP)
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These carrot cake scones are a delicious spring dessert! They’re grain-free, paleo, nut-free, and AIP-friendly.
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.
- 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.
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PrintCarrot Cake Scones (Paleo, Gluten-free, AIP)
- 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.
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
- Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
- 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.
- 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.
- 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.
- 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.
- Add the optional coconut butter drizzle if desired.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 15
- Cook Time: 30
- 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
Can’t wait to make this! Any suggestions for a tapioca starch substitute?
You can try arrowroot!
Made these last night – delicious. I’ve been AIP (with reintroductions) for 2 years now and only make baked good occasionally. I don’t have a huge sweet tooth and generally don’t crave them much. But given the state of the world, these sounded like a nice treat and they are super easy to make and hit the spot.
★★★★★
Yay!! Thank you so much, Kathleen! 🙂
These were delicious! I had trouble making the cuts before baking, possibly because I subbed a regular egg. Everything was just very gooey. It wasn’t a problem though. I baked it and then cut it after. Came out perfect! Do these need to be refrigerated or can they sit out a couple of days (if they last that long)?
★★★★★
Forgot to mention…I subbed arrowroot and it worked great.
I made these the day before Easter. My dad and brother ate every scone throughout the day! So, I made a double batch for Easter Sunday! You cannot even tell that these are aip! I highly recommend that you try these if you are considering them. The make a lovely treat for an afternoon tea or a Sunday brunch!
★★★★★
I just made these for a Saturday morning treat. They are delicious! I did sub vegan butter for the coconut oil as I’m allergic and cranberries for the raisins because that’s what I had on hand. I never have super high hopes for AIP treats, but I am impressed! I will definitely be making these again. One note: i baked mine for about 35 minutes. I find this to often be the case with different types of flours (like tigernut). Perhaps because I’m at a high altitude. Just thought I’d mention it for any others that might be concerned about how long they are taking to bake. Thanks!
★★★★★
My 1st attempt at AIP baking, so it’s probably me! I followed directions exactly but they would not get done on the inside. I baked as long as they could take without burning. But the inside is still doughy. The outside are somewhat scone texture.
★
Hi,
I am sensitive to Tigernut flour. Can I substitute with coconut flour?
Thanks!
I have not tried any alternative flours in this recipe and cannot recommend a swap that would yield the same results!
How long do these keep, and are they suitable for freezing?
Would they be best stored at room temperature or in the fridge?
Thanks!