Easter Dessert Recipes for Your Holiday Meal

by Emma W.R. on April 18, 2014

Easter Sunday is almost here. Many of you will be having family gatherings to celebrate the holiday, complete with delicious meals and amazing desserts. Here are some fun Easter dessert recipes for everyone to enjoy!

Carrot Cake with Homemade Cream Cheese Frosting
Serves 10
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Prep Time
40 min
Cook Time
1 hr 10 min
Prep Time
40 min
Cook Time
1 hr 10 min
603 calories
74 g
98 g
33 g
6 g
10 g
187 g
373 g
62 g
0 g
20 g
Nutrition Facts
Serving Size
187g
Servings
10
Amount Per Serving
Calories 603
Calories from Fat 289
% Daily Value *
Total Fat 33g
50%
Saturated Fat 10g
50%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 98mg
33%
Sodium 373mg
16%
Total Carbohydrates 74g
25%
Dietary Fiber 1g
5%
Sugars 62g
Protein 6g
Vitamin A
125%
Vitamin C
4%
Calcium
9%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients for Carrot Cake
  1. • Unsalted butter, for the pan
  2. • 12 oz, approx. 2 ½ cups, all-purpose flour, plus extra for pan
  3. • 12 oz grated carrots, medium grate, approximately 6 medium
  4. • 1 tsp baking powder
  5. • 1 tsp baking soda
  6. • 1/4 tsp ground allspice
  7. • 1/4 tsp ground cinnamon
  8. • 1/4 tsp freshly ground nutmeg
  9. • 1/2 tsp salt
  10. • 10 oz sugar, approx. 1 1/3 cups
  11. • 2 oz dark brown sugar, approximately 1/4 cup firmly packed
  12. • 3 large eggs
  13. • 6 oz plain yogurt
  14. • 6 oz vegetable oil
Ingredients for Cream Cheese Frosting
  1. • 8 oz cream cheese
  2. • 2 oz unsalted butter, room temperature
  3. • 1 tsp vanilla extract
  4. • 9 oz powdered sugar, sifted, approx. 2 cups
Instructions for Carrot Cake
  1. 1. Preheat oven to 350 degrees F.
  2. 2. Butter and flour a 9-inch round and 3-inch deep cake pan.
  3. 3. Line the bottom with parchment paper. Set aside.
  4. 4. Put the carrots into a large mixing bowl and set aside.
  5. 5. Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds.
  6. 6. Add this mixture to the carrots and toss until they are well-coated with the flour.
  7. 7. In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
  8. 8. With the processor still running drizzle in the vegetable oil.
  9. 9. Pour this mixture into the carrot mixture and stir until just combined.
  10. 10. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes.
  11. 11. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
  12. 12. Remove the pan from the oven and allow cake to cool 15 minutes in the pan.
  13. 13. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
Instructions for Cream Cheese Frosting
  1. 1. In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended.
  2. 2. Add the vanilla and beat until combined.
  3. 3. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
  4. 4. Place the frosting in the refrigerator for 5 to 10 minutes before using.
beta
calories
603
fat
33g
protein
6g
carbs
74g
more
Cherishables http://www.cherishables.com/blog/
Lemon Macaroon Chicks
Serves 30
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Prep Time
30 min
Cook Time
20 min
Prep Time
30 min
Cook Time
20 min
571 calories
68 g
22 g
30 g
8 g
20 g
174 g
124 g
57 g
0 g
8 g
Nutrition Facts
Serving Size
174g
Servings
30
Amount Per Serving
Calories 571
Calories from Fat 270
% Daily Value *
Total Fat 30g
47%
Saturated Fat 20g
100%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 22mg
7%
Sodium 124mg
5%
Total Carbohydrates 68g
23%
Dietary Fiber 6g
24%
Sugars 57g
Protein 8g
Vitamin A
6%
Vitamin C
58%
Calcium
20%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • One 14 oz bag sweetened coconut flakes
  2. • 1/4 cup prepared lemon curd
  3. • 4 large egg whites
  4. • Pinch fine salt
  5. • 15 small orange and/or yellow jelly beans
  6. • 60 mini chocolate chips (about 2 Tbsp)
Instructions
  1. 1. Preheat the oven to 325 degrees F.
  2. 2. Line two baking sheets with parchment paper.
  3. 3. Combine the coconut, lemon curd, egg whites and salt with a spatula in a medium bowl until a uniform consistency.
  4. 4. Roll generous tablespoons of the mixture into egg shapes, setting them big-side down onto the prepared baking sheets.
  5. 5. Repeat with the rest of the mix.
  6. 6. Bake until the bottom and a few of the coconut frays turn deep golden brown, about 20 minutes.
  7. 7. Meanwhile, cut the jelly beans in half lengthwise and set aside.
  8. 8. Remove the macaroons from the oven and let them cool enough to handle, but are still warm, about 5 minutes.
  9. 9. Take one of the jelly bean halves and pinch an end to make a pointed beak.
  10. 10. Hold the point, shiny-side up, and push the rounded end into the side of a macaroon.
  11. 11. Push 2 mini chocolate chips, peak-side in, into the macaroon on either side of the beak for eyes.
  12. 12. Repeat with the rest of the macaroons and serve.
beta
calories
571
fat
30g
protein
8g
carbs
68g
more
Cherishables http://www.cherishables.com/blog/

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{ 1 comment… read it below or add one }

Patsy J. September 27, 2016 at 12:08 pm

I would do anything for carrot cake and this recipe looks so delicious. I’m terrible when it comes to frosting, though. Perhaps I’ll just bake the cake and serve it without frosting. It’ll mean less sugar at any rate.

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