Carrot Cake Scones With Cashew Cream Cheese Frosting

We had these for Easter dessert, but they also work well for breakfast since there is no added sugar. They get their sweetness from the bananas, and I added stevia into the frosting.


  • 3 very ripe bananas
  • 1/4 cup ground flax
  • 1/4 cup creamy almond butter
  • 1 tbsp vanilla
  • 1 1/4 cup oat flour
  • 1/4 cup coconut flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • pinch of sea salt
  • 1/2 cup finely grated carrot
  • 1/2 cup crushed walnuts


  • Preheat oven to 350.
  • Combine bananas, flax, almond butter and vanilla in one bowl.
  • Combine flours, baking powder, cinnamon and salt in another.
  • Then mix together until just combined.
  • Stir in carrot and walnuts.
  • Spoon heaping mounds of dough onto a lined baking sheet, shaping as needed.
  • Bake for 15-20 minutes.

Note: For the frosting, I combined Monty’s cashew cream cheese with stevia and cinnamon. Then I frosted the scone individually as they were being eaten so that anything not eaten right away could be frozen without frosting.

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