5 Must-Have Easter (and Spring!) Desserts

I can’t believe it’s almost Easter.  I love this  time of year. The trees are started to bud, grass is getting green and the sun is shining and more often than not, it is WARM.  I also love the desserts that come this time of year. You know, the ones that just remind you of spring? Carrot cake, little bird nest cookies and anything with coconut. Yum! Here are a few ideas to inspire you this year.

Carrot Cupcakes with Cream Cheese Frosting

These yummy and surprisingly simple cupcakes are delicious and can be made into a cakes or bars. Choose whichever option is easiest for you. (and which your family and friends might prefer.) Let’s get started:

Ingredients:

• 4 eggs
• 2 cups sugar
• 1 cup canola oil
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 cups grated carrots

Directions:

1. Combine dry ingredients – flour, cinnamon, baking soda, baking powder and salt in a large bowl. Beat the eggs, sugar and oil in a separate bowl.
2. Add dry ingredients to wet egg mixture.
3. Stir in carrots and mix well.
4. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean.
5. Cool for 10 minutes before removing form pans to wire racks.
6. Frost with my favorite Cream Cheese Frosting – it is OH so yummy!
7. Top with adorable hand-made fondant carrots, walnuts (if that’s your thing) or cake crumbs from one of the carrot cupcakes.

Next up is another one of my favorites – but it does take a little more time.  I think this year I’ll try this recipe as cupcakes!

Hummingbird Cake

Oh my goodness….If you’ve never had this cake or tried to make it – do yourself and everyone a favor and make it happen. It is simply divine.

Here is what you need:

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sugar
• 1 teaspoon ground cinnamon
• 3 large eggs beaten
• 1 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 8-ounce can crushed pineapple, undrained
• 1 cup chopped pecans
• 2 cups chopped bananas
• Cream Cheese Frosting
• 1/2 cup chopped pecans
• 1 cup coconut

And how to make this magic:

Instructions:

1. Combine the dry ingredients – your first 5 –  in a large bowl
2. Add eggs and oil, stirring with a spoon until dry ingredients are moistened. *Do not beat.
3. Stir in vanilla, pineapple, 1 cup pecans, and bananas.
4. Pour batter evenly into three greased and floured 9-inch round cakepans.
5. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
6. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Be careful as these can stick to the pans.
7. Frost each layer with Cream Cheese Frosting and top with coconut
8. Decorate with chopped pecans and more coconut on top.
9. Store in refrigerator.

Next up –  a little spin on plain carrot cake that is oh so delicious…. (And, yes…we are sneaking a little *healthy* in here too!)

Zucchini Carrot Cars with Lemon Cream Cheese Frosting

The lemon cream cheese frosting makes these simple bars light and refreshing.  So perfect for get togethers….and a great option for using the zucchini you just may be growing in your garden this season.

Ingredients:

• 3/4 cup packed brown sugar
• 2 eggs slightly beaten
• 1/2 cup canola oil OR coconut oil – both are equally good!
• 1/4 cup local honey – store bought is OK too
• 2 tsp vanilla
• 1 1/4 cups shredded carrot
• 1 1/4 cup shredded zucchini
• 1 1/2 cups white whole wheat unbleached flour – I use King Arthur’s.
• 1 tsp baking powder
• 1/2 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp baking soda

Directions:

1. Preheat oven to 350 degrees F.
2. In a large bowl, blend with wisk attachment -eggs, brown sugar, oil, honey, and vanilla.
3. Fold in the carrot and zucchini
4. In another bowl combine add the flour, baking powder, ginger, cinnamon and baking soda. Mix until just blended
5. Add by 1/2 cup at a time flour mixture to the wet mixture. Blend just until combined.
6. Spread batter into a 13×9 pan.
7. Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
8. Prepare my favorite cream cheese frosting – adding the peel of 1 lemon
9. Pipe the frosting over cut bars.

If you’re looking for a show stopping dessert – this is it!

Chocolate Cheesecake Cake

A layer of chocolate cheesecake sandwiched in between chocolate cake and topped with a chocolate sour cream frosting and chocolate shavings.  No more explanation needed.  TRY IT! (A little love warning – there are quite a few steps to this one, but it is worth it!)

Ingredients:

Step 1 – the Cheesecake

• 5 ounces bittersweet chocolate (70% cocoa), chopped
• Two 8-ounce packages cream cheese, at room temperature
• 1/2 cup + 3 tablespoons granulated white sugar
• 2 tablespoons unsweetened cocoa powder
• 2 large eggs

Step 3 – Chocolate Sour Cream Frosting

• 2 cups semisweet chocolate chips
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup sour cream
• 2 tablespoons light (white or golden) corn syrup

For the How-To… head here

This has always been a family favorite for birthdays, holidays and more!

Coconut Cream Cupcakes

Light and fluffy and sweet! These cupcakes are sure to please everyone who sits down at your table. (And they are pretty easy – they start with a store-bought cake mix.)

Ingredients:

• 1 Duncan Hines box white cake mix
• 1 cup all-purpose flour
• 1/2 cup granulated white sugar
• 3/4 teaspoon salt
• 1 1/3 cups water
• 2 Tablespoons vegetable or canola oil
• 1 teaspoon good vanilla extract
• 1 cup sour cream
• 3 large eggs
• 1 can coconut cream

Directions:

1. Preheat oven to 350°F.
2. Place cupcake liners in cupcake pans
3. In a large bowl, whisk together cake mix, flour, sugar and salt.
4. Add remaining ingredients and beat for 2 minutes, or until well blended.
5. Use an ice cream scoop to fill prepared cupcake tins- fill about 3/4 full.
6. Bake about 18 minutes, or until toothpick inserted in center comes out clean.
7. Remove cupcakes to wire rack to cool.
8. Using a chop stick or straw, poke several holes in each cupcake. Pour in about a tablespoon of coconut cream into each cupcake
9. Allow to cool and frost with my buttercream frosting using a 1m tip to create bakery style frosted tops
10. Top with sweetened coconut – patting down slightly to so that it doesn’t fall off.

There you have it – 5 of my favorite Easter desserts. For a few extra special ones to try – head here. (and for one your kids will love – Rice Krispie Surprise Easter Eggs) hope you found something you’d like to try this year with your family.