It's in there! You use around 5oz/140g of carrot, finely grated and you add it in step 4, along with the egg and coconut oil.

Oh dear! So I would suggest using medjool dates if you can as they tend to be softer, then chop them up pretty small. Then typically I'd say soak with the liquid you are adding, but since here that's just the egg, I'd maybe lightly beat the egg and then mix the date pieces in and let it sit a couple minutes, then try to mash the bits a little to break them up, While it wouldn't be quite the same with little chunks of date, they will still be tasty if that's what you end up with!

I can see that. Either way, I agree I'd eat both carrot cake and these scones any time!

Thanks, it makes me feel a bit better about having more than one 🙂 And I do love using dates in baking.

Thanks, and I guess good to know re Easter!

Thanks, hope you enjoy! I always grew up with relatively moist scones, plus there are a little different ingredient-wise, but I love the end result. Hope you do too!

Yes, I think raisins should work if you pre-soak them a little bit to soften them. I don't think they are quite as sweet, which is part of the role of the dates here, so you may want to add a little sweetened (sugar or maples syrup - probably only a tablespoon at most) if you prefer a little sweeter.

Thanks Cynthia, I hope you and she like this recipe - we are all big fans here! I must take a look at your sweet potato cake as well!

Thanks so much Michelle, glad you agree and kind words from a baking expert like yourself 🙂

Take whatever excuse you can 🙂 Hope you enjoy, Ronda!

Thanks Joy, they're a great way to combine the best of two tasty things in a fairly healthy way.