Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat or grease and flour an 8-cavity scone pan.

Combine granulated sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and flour in a large mixing bowl. Whisk thoroughly to combine.

Add butter pieces and cut in with two knives or a pastry cutter until most butter pieces are pea sized. Add the grated carrot. Toss to coat the pieces in the dry ingredients.

In a separate bowl whisk to combine the egg, vanilla, heavy cream and carrot puree. Pour into the dry ingredients. Mix just until combined.

Working quickly, dump the dough onto a floured surface. Pat into a 1-inch thick disc. Use a bench scraper or sharp knife to cut into 8 triangle segments.

Place on parchment-lined baking sheets or in the prepared scone pan. Brush with heavy cream and sprinkle with some raw sugar. Freeze at least 15 minutes before baking.

Bake for 25-30 minutes, if using a baking sheet, or 35-38 minutes if using a scone pan. Transfer to a cooling rack and let cool before glazing.

In a medium bowl, combine the room temperature cream cheese and butter. Beat together with hand beaters or a whisk until combined and there are no lumps.

Add the powdered sugar and vanilla extract. Beat until combined. Add the heavy cream and beat to combine. Add more if needed.

Remove 2 tablespoons of the glaze to a small bowl and color with orange food coloring. Transfer to a piping bag with a small round piping tip. Remove 1 tablespoon of the glaze to a small bowl and color with green food coloring. Transfer to a piping bag with a small round piping tip.

Pipe or spoon the plain white glaze onto the baked and cooled scones. Pipe little orange glaze triangle squiggles on top for the carrot base, and little sprigs of green glaze coming out of the tops.