Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the eggs, avocado oil, maple syrup, and vanilla extract until smooth.
In another bowl, combine the almond flour, baking powder, baking soda, cinnamon, and sea salt. If using, add in the ground ginger and nutmeg.
Gradually fold the dry mixture into the wet ingredients using a spatula until just combined.
Fold in the grated carrots, shredded coconut, chopped nuts, and raisins until evenly distributed.
Using your hands, scoop about 1/4 cup of the dough and shape it into a mound on the prepared baking sheet. Repeat until all the dough is used, spacing the scones about 2 inches apart.
Bake in the preheated oven for 20-25 minutes or until the scones are golden brown on the edges and cooked through.
While the scones are baking, whisk together the powdered sugar and water to create a smooth glaze.
Once the scones have cooled slightly, drizzle the glaze over the top. Serve warm and enjoy!
