Preheat the oven to 325F and line a large baking sheet with a silicone baking mat or parchment paper.
In a large bowl, whisk together the almond flour, shredded coconut, walnuts or pecans, sweetener, baking powder, cinnamon, salt and cloves. Stir in the shredded carrots. Add the eggs, butter and vanilla extract, and stir until the dough comes together.
Turn the dough out onto a prepared baking sheet, and form into 2 low, flat circles about 7 inches in diameter. Cut each circle into 6 even wedges. Gently lift the scones with a spatula, and spread around the baking sheet about 1 inch apart.
Bake 20 – 25 minutes or until golden brown and just firm to the touch. Remove, and let cool.
In a medium bowl, beat the cream cheese with the sweetener, cream and vanilla until smooth.
Cut just a small tip off from the corner of a ziploc bag. Spoon the frosting into the bag, seal, and then pipe decoratively over the cooled scones.