Healthy Vegan Carrot Cake Scones

February 2, 2021
I have a confession: I love eating dessert for breakfast.

Well, kind of.

I’m a big fan of taking sugar-laden desserts and giving them a healthy breakfast makeover. Whether it’s brownie batter oats or chickpea cookie dough spread on a rice cake, I’m a sucker for a bit of healthy dessert to start my day.

Usually, I decide my breakfast based on a specific dessert I’ve been craving. And I’m not sure if it’s my endless optimism that spring and Easter will come soon or my nostalgia for childhood comfort foods, but I haven’t been able to get the thought of a hearty slice of carrot cake out of my head in weeks.

I finally decided to whip up a carrot cake alternative in the form of a healthified scone. Not only are these carrot cake scones filling, but they’re also vegan, gluten-free, and sugar-free (except for the optional cinnamon topping).

Whether you’re looking for the perfect breakfast pick-me-up, or want an afternoon sweet, these irresistible scones can satisfy any sweet tooth.
carrot cake scones

Healthy Vegan Carrot Cake Scones

Recipe Type: Breakfast Sweets
utensils YIELDS 10 scones
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  • 4 Medium bananas
  • 3 cups Oats
  • 1/2 cup Raisins
  • 2 Large carrots
  • 1/2 cup Walnuts
  • 1/4 tsp Ginger
  • 1/4 tsp Nutmeg
  • 1/3 tsp Salt
  • 1 tbsp Cinnamon
  • 1 Lemon
  • [OPTIONAL] Cinnamon Topping
  • 1/4 cup Brown Sugar
  • 1/2 cup Flour
  • 2 tbsp Coconut Oil
  • 1 tsp Cinnamon
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Directions

1. Preheat oven to 425°F.

2. Pour oats into a blender and blend until oats have a flour-like texture.

3. In a large bowl, mix oats with ginger, cinnamon, nutmeg, salt, and the zest of one lemon. Stir until all ingredients are well-incorporated.

4. Chop ½ cup walnuts and measure ½ cup raisins. Incorporate into dry ingredient mixture. 

5. In a separate medium-sized bowl, mash the bananas until they have a smooth consistency. 

6. Add the juice of one lemon and the shredded carrots into the banana mixture. Whisk until combined. 

7. Make a well in the center of your dry mixture and slowly pour the banana-carrot mixture into the center. Mix until you form a wet, but firm dough—somewhere between a bread and a cookie. 

8. Form triangle shapes with your hands and place on the baking tray. 

9. For optional streusel topping: Melt the coconut oil in a bowl. Mix in brown sugar, flour, and cinnamon. Stir until the ingredients form a loose, crumbly dough. Distribute among the scones, sprinkling for a mixture of loose crumbles and thicker crumbs.

10. Bake for 20 minutes. If you have two separate trays, flip trays ten minutes in.

11. Remove and let cool. Enjoy!

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Photo: Dana Drosdick


Dana Drosdick
Dana is a marketer living in Saratoga Springs, NY with a passion for all things related to stewardship, faith, wellness, and personal enrichment. Her work has been featured in various Chicken Soup for the Soul anthologies, The Odyssey Online, and The Banner Magazine. Follow her at @danadrosdick on Instagram for foodie trends, her latest book recommendations, and far too many photos of clementines.

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