25 Easter Desserts
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An Easter Dessert Roundup of 25 fun Easter desserts to make this year. From cakes, to cookies, and even no bake desserts!
Hi everyone! I cannot believe we are days away from Easter..I seriously wasn’t paying attention and thought Easter was in April. I also sort of missed Daylight Savings time happening too. Thank you cold of the century. And thank you Verizon for automatically updating the time so I don’t even realize we have sprung ahead..
Anyhoo…
So because Easter has snuck up on me, I guess all my Easter dessert ideas may have to wait…but I definitely didn’t want it to go flying by completely so I thought I would put together this Easter dessert roundup of all my favorite Easter desserts!
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Hummingbird Cake
This hummingbird cake is a perfect Easter dessert to serve to your family and friends! Two spiced cake layers made with pecans, bananas, and crushed pineapple. I finished the cake off with my creamy and easy homemade cream cheese frosting.
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Easy Carrot Sheet Cake
This easy carrot sheet cake is perfect for your Easter celebration. Not only easy but also super quick to throw together too. Frost with a perfect cream cheese frosting to make the best carrot sheet cake!
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Easter M&M Cookies
These Easter M&M cookies are perfectly soft and chewy! Made with chocolate chips, pastel m&m candies. For the best results you will want to chill the cookie dough for the softest, chewy m&m cookies!
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Carrot Cake Cupcakes (with cream cheese frosting)
When springtime rolls around, I love whipping up a batch of these carrot cake cupcakes with cream cheese frosting.. This batter is very easy to put together and doesn’t even require an electric mixer. Toasting the walnuts beforehand helps bring out the flavor so don’t skip this step! When cooled, I love frosting with the whipped cream cream cheese frosting!
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Carrot Cake Loaf
This carrot cake loaf everything you love about carrot but baked in a loaf pan so it comes together easily! It’s a moist bread with a tender crumb, and lots of warm spices, like cinnamon, ginger and nutmeg. Topped with a cream cheese glaze after it’s baked, this carrot loaf cake with walnuts is the perfect Easter dessert.
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Carrot Layer Cake (No Nuts!)
This is the best carrot layer cake recipe. It’s easy to make and covered in a cream cheese frosting. The cake layers are oil-based, which means it creates a moist carrot cake and there’s no need for your mixer! Perfect cake for Easter!
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Coconut Cake With Icing
I dare say this might be the best coconut cake recipe ever. Made with cake flour, butter and oil it is perfectly moist with a tender crumb. And it’s packed with triple the coconut flavor- coconut milk, coconut extract, and shredded coconut. So if you are a coconut fan like me, then you are going to adore this light and fluffy cake as much as I did. Once cooled, I frost this in coconut buttercream frosting for coconut in every bite.
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Coconut Bread
This easy coconut bread recipe is bursting with coconut flavor! This bread is made with coconut milk, sweetened coconut flakes, and topped with a coconut glaze and toasted, shredded coconut. It’s coconut in every bite! This quick bread is made without a mixer and ready to be baked in 15 minutes or less!
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Coconut Macaroons
These coconut macaroons made with condensed milk and whipped egg whites are chewy, sticky and delicious! I dipped and drizzled them with a little chocolate, but you can just keep them plain. Coconut macaroons are an easy cookie ready in about 30 minutes and just seven simple ingredients!
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Chocolate Coconut Cake
This chocolate coconut cake recipe is like eating an Almond Joy in cake form! A rich chocolate cake layered with a chocolate ganache frosting, and covered in a coconut buttercream, and more coconut!
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Lemon Blueberry Cheesecake
Each slice of this Lemon Blueberry Cheesecake is pure delight. It is a luscious dessert that perfectly combines zesty lemon flavors with plump, fresh blueberries. With a golden graham cracker crust, creamy cheesecake filling, and a burst of blueberry goodness on top.
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Strawberry Cream Cheese Pie
This no bake strawberry cream cheese pie starts with a buttery graham cracker crust, then topped with a smooth cream cheese filling, and a sweet strawberry filling. This no bake pie is the perfect spring and summer dessert that can be made ahead of time and ready to be served with homemade whipped cream!
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Small Batch Cheesecake
This Small Batch Cheesecake has a classic graham cracker crust, a creamy cheesecake filling- all in a smaller quantity! It’s easy cheesecake batter that whips up in your mixer in minutes. This cheesecake recipe bakes up in a loaf pan and there’s no water bath required!
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Lemon Cheesecake Bars
These creamy lemon cheesecake bars are made with fresh lemon juice, lemon zest, and a graham cracker crust. These bars are topped with a lemon curd for even more bright lemon flavor!
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Lemon Cheesecake
This lemon cheesecake recipe has three parts — crust, cheesecake filling, and lemon curd. The perfect combination of sweet, tangy, creamy, and refreshing lemon flavor makes this dessert ideal for celebrations and everyday snacks. Prepare this lemon cheesecake a day before and enjoy it the next day!
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Strawberry Cheesecake
The sweet strawberry topping, creamy cream cheese filling, and slightly crispy crust make this strawberry cheesecake perfect for celebrations and everyday desserts. Prepare it ahead and enjoy a slice of cheesecake with strawberry sauce to satisfy your cravings throughout the week.
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Easy No Bake Cheesecake
This easy no bake cheesecake is perfect for any special occasion! This vanilla no bake cheesecake recipe is made with a homemade graham cracker crust, and is velvety smooth. No need for turning the oven on or preparing a hot water bath for this no bake cheesecake.
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Homemade Reese’s Eggs
A homemade version of the classic Easter basket treat- now you can have them all year round! Homemade Reese’s eggs that are 1000% better than store bought!
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Pineapple Upside Down Cake
When spring has sprung, make this light and fluffy homemade pineapple upside down cake! An easy vanilla cake batter is baked with a brown sugar pineapple topping with maraschino cherries. The vanilla cake is made with melted butter, so this pineapple upside down cake recipe comes together in less than 30 minutes!
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Carrot Cake Oatmeal Cookies
Carrot Cake cookies with cream cheese frosting is just what your Easter called for! Classic oatmeal cookie loaded with carrots, spices, golden raisins, coconut, and walnuts!
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Berry Chantilly Cake
This berry Chantilly cake is what dreams are made of friend! A moist, fluffy white cake gets layered with raspberry jam, fresh berries, and lighter than air Chantilly frosting made with mascarpone cheese. Although very impressive, it’s easier than you think to make!
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Strawberry Layer Cake
This strawberry layer cake is made with fresh strawberries, and frosted with a strawberry cream cheese frosting. A perfect cake for Spring! I have step by step instructions for you on how to make this fresh strawberry cake recipe.
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Easy Angel Food Cake Recipe
This angel food cake recipe is nothing like the store-bought ones you may have tried! So light and airy it practically melts in your mouth. If you’ve never made an angel food cake before, I have all the tips, tricks, and step by step instructions for you to make this angel food cake from scratch.
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Lemon Poppyseed Cookies
Calling all lemon lovers with these lemon poppyseed cookies are soft and chewy and topped with a tangy lemon glaze. The cookie dough comes together in minutes and is made with fresh lemon juice and lemon zest, and lots of crunchy poppyseeds!
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Carrot Layer Cake
This is the best carrot layer cake to make for Easter!
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Servings: 16 servings
Calories: 561kcal
Ingredients
For the cake:
- 2 1/2 cups (300 g) all purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 pound shredded carrots (about 6 to 7 medium carrots)
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (107 g) packed light brown sugar
- 4 large eggs room temperature
- 1 1/2 cups (360 ml) vegetable oil
For The Cream Cheese Frosting
- 1 cup (2 sticks, 226 g) unsalted butter softened
- 16 ounces cream cheese softened
- 5 cups (568 grams) confectioners (icing) sugar
- 4 teaspoons vanilla extract
Instructions
- Prepare pans and oven. Adjust oven rack to middle position; heat oven to 350°F (177°C). Grease two 8 or 9-inch round pans) with nonstick cooking spray (or butter) and line with parchment paper on the bottom. Grease the parchment paper.
- Combine dry ingredients. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in large bowl; set aside.
- Grate carrots. Grate 6-7 medium carrots by hand. (if using food processor, use a large hole grater so it doesn't turn the carrots to mush). Set aside.
- Combine wet ingredients. In a medium bowl, whisk together the oil, eggs, granulated sugar, and brown sugar until evenly combined.
- Add dry ingredients. Stir in dry ingredients, with a spatula, just until no flour remains. Do not overmix. Fold in the carrots.
- Bake. Divide the batter into prepared pans and bake until toothpick or skewer inserted into center of cake comes out clean, about 35 to 40 minutes, rotating pans halfway through baking time. Remove from the oven and allow to cool the cakes in the pan for about 10 minutes, then invert onto a cooling rack to continue cooling to room temperature in pan on wire rack, about 2 hours.
- Make the cream cheese frosting. In a stand mixer with paddle attachment, or use a hand mixer in a large mixing bowl, cream together the butter and cream cheese until smooth and creamy. Add in the powdered sugar, 1/2 cup at a time, and beat to combine. Add in vanilla extract and beat to combine. Frost the cooled cake or store in the fridge for up to 5 days.
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Notes
- Storage/Make ahead: If it’s unfrosted, you can keep this cake on the counter for 2-3 days. Just make its covered. I like to wrap my layers in plastic wrap. If it’s frosted, then you should store in the fridge because of the cream cheese frosting. It should keep if it covered for 5-6 days as well, making this a great make ahead dessert for Easter!
- Freezing: Yes you can freeze the cake, or slices of it that are leftover, for up to 3 months. Wrap each piece of cake separately and then wrap again in tinfoil or place in a plastic bag. When ready to enjoy, let thaw overnight in the fridge and then unwrap and enjoy.
Nutrition
Calories: 561kcal | Carbohydrates: 82g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 102mg | Sodium: 308mg | Potassium: 209mg | Fiber: 1g | Sugar: 64g | Vitamin A: 5525IU | Vitamin C: 1.7mg | Calcium: 71mg | Iron: 1.4mg
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