Carrots have long belonged to the sweet baking spectrum. In fact, it is likely that cakes sweetened with carrot have been around for many centuries and that carrot cake–type recipes like those we are familiar with today started appearing as early as 1914. Carrots have a high sugar content and subtle taste, which makes them easy to sneak into all manner of baked goods. Additionally, I have succumbed to deep self-delusion and equate all carrot baked things with health and nutrition. True, carrots contain vast amounts of vitamin A and dietary fiber, but a scone is still a scone (and for that matter, a cake is still a cake). These carrot scones are delectable whatever their nutritional value. (Like all scones, they are at their very best the day they are made.) They are dense without being heavy, sweet without being cloying, and the coconut adds some simple texture.