Healthy Vegan Carrot Cake Scones

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.

Healthy Vegan Carrot Cake Scones

Recipe Type: Breakfast Sweets

YIELDS 10 scones

PREP TIME 15 min

COOK TIME 20 min

TOTAL TIME 35 min

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

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