Preheat the oven to 325° and line a baking sheet with parchment paper. Set aside.
In a large bowl, combine the almond flour, shredded coconut, coconut sugar, pecans, cinnamon, nutmeg, ginger, salt, and baking soda. Stir until evenly mixed.
Add in the eggs and ghee and stir until dough forms. Add in the shredded carrots and combine well. Divide dough into 2 equal parts. Roll each half in a ball and place them both on the baking sheet. Press them down gently until they are about 6 inches wide and 1 inch thick. Cut each circle into 6 even triangles. Gently separate them and bake for 28-30 minutes.
Once scones are cooled, make glaze. In a small bowl combine the coconut butter, honey, and almond milk. Stir until smooth and drizzle over scones.