Preheat oven to 400°F. Place parchment paper or a sliptmat on a baking sheet, and set aside.
To a large food processor, add flour, sugar, baking powder, energy mix, cinnamon, and nutmeg. Pulse a few times to mix. Add carrots and pulse till carrots are finely chopped. Add the cream and pulse till just blended.
Add the butter to the food processor and pulse a few times so butter is well incorporated, but still in small pieces.
Lightly flour your workspace and remove dough from food processor. Kneed a few times and form dough into an 8-inch disk.
Cut the scones into 6 equal pieces. Brush the tops with heavy cream. Bake for 16-17 minutes. Remove from oven and transfer to a cooling rack while icing is prepared.