Preheat oven to 375 degrees F. Grease a large cookie sheet.
In a large bowl add the flour, baking powder, salt, and sugar, mix together. Cut in the butter with a pastry cutter or fork until well blended and crumbs form.
Toss in the carrots.
Mix the egg, milk and vanilla together in a small bowl. Add this mixture with the dry ingredients using your hand mix together until the dough comes together in a ball.
On a lightly floured surface, pat the dough into an 8-inch circle. Cut into 8 wedges. Place the wedges on the prepared cookie sheet.
Place the scones into the oven and bake for 15 to 17 minutes or until lightly browned.
Remove from the oven and cool on cooling rack until completely cooled.
As the scones are cooling make the frosting. With an electric mixer beat the cream cheese and
butter together until fluffy. Mix in the milk until combined. To this mixture add the powder sugar and cinnamon, mix until creamy and smooth. Add the vanilla and beat in.
Drizzle frosting over cooled scones.