• Marissa Aiuto

Carrot Cake Scones with Maple Ginger Glaze (gluten-free, dairy-free)

Important question: is carrot cake a fall or spring food?


I debated not sharing this recipe because I wasn't sure it was FALL enough. But, the truth is carrot cake is my FAVORITE cake (and really the only one I actually enjoy), scones are great any time of year, and the Maple Ginger Glaze on these scones are very fall-forward!


My favorite carrot cake recipe (that my mom and I make for my dad's birthday and my sister's birthday every year) has a delicious ginger-mascarpone frosting that is honestly the best frosting I've ever tasted.


As you know, we eat mostly dairy-free in my apartment because Peter developed a dairy allergy in the last few years. SO I created these scrumptious dairy-free scones that make for a great breakfast, tea-time sweet, or after-dinner dessert.

INGREDIENTS


Scones:

  • 1 cup almond flour

  • 1/4 cup coconut flour

  • 3 tablespoons coconut sugar (cane sugar would work, too)

  • 1/2 teaspoon baking powder

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • pinch of salt

  • 1/4 cup almond milk

  • 2 tablespoons coconut oil, melted

  • 1 egg

  • 1 teaspoon vanilla extract

  • 1 cup shredded carrots (this is about 2 medium carrots - make sure you squeeze out the moisture in a kitchen towel or cheesecloth)

  • turbinado sugar, for topping

Maple Ginger Glaze:

  • 1/2 cup pecans

  • 1/4 cup maple syrup

  • 2 tablespoons coconut oil

  • 1 tsp vanilla extract

  • 1 tsp ground ginger

  • pinch of salt


INSTRUCTIONS


  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.

  2. In a large bowl combine almond flour, coconut flour, coconut sugar, baking powder, cinnamon, and nutmeg.

  3. In a small bowl combine almond milk, coconut oil, vanilla extract, and egg.

  4. Add wet ingredients to large bowl with dry ingredients, then and add in carrots.

  5. Form dough into a disk shape (about 1 inch thick) on the parchment lined baking sheet. Cut into 8 wedges.

  6. Bake for 15 minutes, then separate wedges and bake for another 10 minutes. Allow to cool.

  7. Combine all of the glaze ingredients in a blender. Blend until the glaze thickens, with just a few pieces of pecans remaining. Drizzle glaze over scones using as much or as little as you prefer (but it's tasty, so probably a lot)

If you make this recipe, please share and tag me @bewellwithmarissa !

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