“Carrot Cake” Scones with Vanilla Glaze

I wanted to make scones that were reminiscent of carrot cake, and that’s what I did. These are very yummy and healthy enough for breakfast.

These scones have a soft, moist texture and a balanced taste. They are very healthy with vitamin A from all the carrots, plus fiber from the whole wheat flour, coconut, pineapple, and of course the carrots as well. Enjoy!

“Carrot Cake” Scones with Vanilla Glaze

Based on Blueberry Lemon Scones by Dannivee

Makes 16 medium scones

carrot cake flavored scones


for scones

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 tbsp baking powder
  • 3/4 cup brown sugar
  • dash of cinnamon
  • 2 tbsps salted butter. cold (unsalted would work fine, too)
  • 3 tbsps carrot baby food
  • 1 container Chobani Greek peach flavored yogurt (I just used peach because I didn’t have any plain yogurt in the fridge. It didn’t add any detectable peach flavor to the scones.)
  • 1/2 cup Bolthouse Farms brand 100% carrot juice
  • 1/2 cup shredded carrots
  • 1/2 cup diced pineapple
  • 1/4 cup sweetened flaked coconut

for the vanilla glaze

  • 1/4 cup powdered sugar
  • vanilla extract


Preheat oven to 425 degrees Fahrenheit. Grease a cookie sheet with cooking spray.

In a large bowl, combine flours, baking powder, and brown sugar and stir well. Add cinnamon. Slice the butter and drop into mixture. Add the yogurt, baby food, and carrot juice and mix well, trying to smush the butter as much as possible. (It’s all right if there are still some chunks of butter.) Add the shredded carrot, coconut flakes, and diced pineapple, and mix.

Put the entire mixture onto the cookie sheet in one big conglomeration. Use a knife and/or your fingers to break it up into 16 individual scones.

Bake in the preheated oven for 10-15 minutes or until a cake tester comes out clean.

While scones are baking, or afterwards, make the glaze. Measure the 1/4 cup powdered sugar into a small bowl. Add vanilla in one-teaspoon increments until desired consistency is reached. (I ended up using a little under three teaspoons of vanilla.)

Let scones cool for about 5 minutes, then drizzle with glaze.

Delve into deliciousness with these awesome scones!

Please note: these scones tasted best on the first day or two after I baked them. After that, my mom was still loving them, but I thought they had passed their prime.

carrot cake scones

You Might Also Like:

Pumpkin Praline Chocolate Chip Scones

Pumpkin Scones with pralines and chocolate chips

One response

What Do You Think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Like Fireworks Weeping into Bloom

Snippets of sound from the half of the story that's left of stranded


The Official SMBAS Online Newsletter - - - - - SMBAS, P.O. Box 35, Pacific Palisades, CA 90272


with lesser words

indahs: dive, travel & photography

cities - cultures - ocean - marine life

Underwater University

Teaching about fish in the ocean

O at the Edges

Musings on poetry, language, perception, numbers, food, and anything else that slips through the cracks.


poetry by j matthew waters

Fictional Kevin

Cigar Fueled Creative Writing

Rantings of an Amateur Chef

Food...cooking...eating....tools - What works, and what doesn't!


Because bare nails are boring.


reflections on a passing life


blog of a manicure addict


Food Innovator, Clean Eater, Recipe Sharer. My kitchen is small but mighty.

%d bloggers like this: