Preheat the oven to 400℉. Line a large baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, and nutmeg.

Add the cubes of cold butter to the flour mixture and use a pastry cutter to cut the butter in until the pieces are the size of peas.

In a small bowl, whisk together the whipping cream, egg, vanilla, and shredded carrots. Add to the flour/butter mixture and mix until a loose dough begins to form.

Gently knead and fold the mixture until the dough comes together. Separate the dough into 3 equal pieces. Form each piece into a round around 3-4 inches in diameter and 1 ½ inches thick. Cut each round into quarters. Arrange all 12 scones on the prepared baking sheet.

Bake in the preheated oven for 12-16 minutes or until golden brown. While the scones are cooling slightly, make the icing by briskly whisking together the softened cream cheese, butter, powdered sugar, vanilla, and enough cream to make a spreadable icing. Spread over the slightly cooled scones. Enjoy!