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Ingredients
  • subheading: For the Carrot Cake Scones:
  • 1 ½ cups all-purpose flour
  • ¼ cup brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 5 tablespoons coconut oil, room temperature
  • 1 cup shredded carrot*
  • ½ cup chopped pecans
  • ⅓ cup shredded coconut
  • ¾ cup canned coconut cream (you can also use heavy cream)
  • subheading: For the Cream Cheese Glaze:
  • 2 ounces cream cheese, room temperature
  • 2 tablespoons pure maple syrup
  • Pinch of salt
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