easter dessert

Check out this easy recipe for the best carrot cake banana bread from Delish.com

Carrot Cake Banana Bread

Cooking spray,

c. butter

c. sugar

c. brown sugar

eggs

milk

pure vanilla extract

c. all-purpose flour

baking powder

baking soda

cinnamon

kosher salt

nutmeg

bananas,

carrots

pecans,

block cream cheese,

c. butter, softened

I received a lot of compliments making this cake/bread. It's so light and moist. I added a generous amount of plump raisins to the batter which I believe elevated it.

For the frosting, I used one stick instead of 2 and nearly twice as much sugar.  

Thank you for this recipe ❤️

Excellent recipe. My family loved it. I used  some mascarpone cheese rather than cream cheese in the frosting and it just took it over the top.

Just made yumm I did not ice it I don&#39;t think it needs it.  Added extra cinnamon an Nutmeg just because I love it.  Will make again.

I've discovered - admittedly by my many viewings of the British Baking Show - that mixing the batter as little as possible makes the bread much lighter and fluffier than mixing too thoroughly. Also using an aluminum baking pan keeps the heat more evenly distributed so the bake doesn't brown too much on the top. This is a great recipe! Thanks for sharing!

I doubled recipe to make 2 big loafs! Amazing taste and texture! I used 3 1/2 cups of flour not the full 4 when I doubled it. Only slight change.

Super delish.  Moist and lovely with a fresh cup of coffee.

this bread is awesome my family all loved it!

Good recipe for the bread, the frosting was not very good. It was too salty and tastes like pure butter.

Delicious! I omitted the 1/2 cup brown sugar, doubled the carrots and walnuts and skipped the icing. This is my new go to banana bread recipe!

It was ok, but I felt that it could have used more spices and carrots, and even some raisins. Also, I did use a slightly different pan (because it was SO MUCH batter) and even 45 minutes was too long. So I'm not sure about the cooking time. I'd keep an eye on it after 40 minutes, if I were you. 

Also, while I altered my frosting, I did add a Pinch of salt, because everyone saying salt in frosting is gross doesn't seem to understand how salt works. Salt compliments flavours and activates your tongue in a certain way. There's a reason why Ina Garten says to put salt in your oatmeal, and Alton Brown says to put salt in your coffee.

Delicious recipe.  Like others have said, I also cut back on the sugar, ramped up the carrot, substituted walnuts for pecans (just because I didn't have any pecans) and also added a tablespoon of smooth peanut butter.  The resulting loaf is moist and full of flavour with no one ingredient dominating another.  I skipped the frosting, there's no need, but a smear of butter on a slice is delightful.

I doubled the carrots and put half teaspoon extra cinnamon.  Icing recipe measurements are way off so used a different recipe for the icing.

https://streaming.hearstdigitalstudios.com/9e0d87d5-3614-471f-a42b-48c3699d0b58/video_rover_16x9_1080p_hd_1552312808_68625.mp4

Your two favorite spring desserts, in one irresistible bread.

This Carrot Cake Banana Bread Is The Best Of Both Baking Worlds

Easy to make and delicious Easter bunny cupcakes with marshmallow ears and coconut fur!

Easter Bunny Cupcakes

all-purpose flour (105 grams)

sugar (200 grams)

tsp baking soda (2 grams)

tsp baking powder (4 grams)

tsp salt

unsalted butter (170 grams, melted)

eggs (room temperature)

tbsp vanilla extract (15 milliliters)

sour cream (115 grams)

milk (118 milliliters)

sprinkles (optional)

unsalted butter (453 grams, room temperature)

confectioners' sugar (880 grams)

cream (118 milliliters)

tsp vanilla extract (optional)

salt (optional)

tbsp fondant

pink sanding sugar (198 grams)

marshmallows

chocolate chips (small)

coconut (200 grams, approximately)

Sift the flour, sugar, baking powder, baking soda and salt into a large bowl then whisk together and set aside.

Mix the wet ingredients together in a medium bowl.

Add the wet to the dry and mix until just combined. Fold in the sprinkles at the very end and mix at little as possible.

Divide the mixture into cupcake papers

Bake at 340 for about 20 minutes or until the centers are springy to the touch. Baking time depends on the size of your cupcakes

For the Cake:

Cream the butter then add the sugar a cup at a time and beat well. Mix in cream until desired consistency is reached. 

For the buttercream:

Ice the cupcakes. I use.d a large round tip but you can also snip the tip off a piping bag

Roll in coconut

Cut marshmallows in half diagonally. Dip cut sides in the sanding sugar.

Roll fondant into small balls. Wet and roll in sanding sugar.

Place ears, noses and eyes on the cupcakes and serve!

To Decorate:

My easy Easter Bunny Cupcakes will hop right into your hand bringing a whole lot of springtime cheer with them. Cupcake decorating doesn't need any fancy piping tips, these use coconut for the fur, a couple mini chocolate chips for the eyes and some marshmallows for the ears. The best part? They're delicious!!!

Full Recipe: https://preppykitchen.com/bunny-ear-cupcakes/

I love the cute rabbit ears on these bunnies, just snip a marshmallow dagonally and dab it in pink sanding sugar. so fast, easy and it's a perfect Easter baking project for kids! The base is my FAVORITE vanilla cupcake recipe and the frosting is a quick and yummy vanilla buttercream. 

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Easy Easter Bunny Cupcakes!

Cute little birds nests, great for Easter Gifting/hunting/eating/decoration.

Easter Chocolate Nests

350 g (about 2 cups) Dark chocolate

(about 6 g) Vanilla bean paste

(about oil

200 g (about ¾ cup) Crunchy chow mein noodles

130 g (about ¾ cup) Chocolate eggs

Two mighty desserts merge in this seasonal pud made from baked rhubarb, mascarpone laced with almond liqueur and a covering of oat and almond crumble

Rhubarb crumble trifle

rhubarb

caster sugar

pared zest and juice ½ orange

Disaronno

juice 2 oranges (about 150 milliliters)

trifle sponges

mascarpone

pot vanilla custard

pot double cream

butter

plain flour

demerara sugar

whole almond

jumbo oats

Heat oven to 190C/170C fan/gas 5. Arrange the rhubarb pieces in a large roasting tin. Sprinkle over the sugar, orange zest and juice, grenadine and 150ml water. Cover with foil and bake for 25-30 mins until tender but not mushy. Scoop the rhubarb out of the tin into a sieve and reserve any juices, then leave to cool completely. Tip the rest of the liquid into a saucepan, along with the collected juices, and bring to the boil. Simmer for 15-20 mins or until reduced and syrupy. Leave to cool completely.

To make the crumble topping, rub the butter into the flour until the mixture resembles fine crumbs, then stir through the demerara sugar, almonds and oats. Tip onto a baking tray lined with parchment and bake for 15 mins, shaking the tray every so often, until golden brown, then cool.

Mix the Disaronno and orange juice together in a shallow dish. Dip each sponge into the liquid, leaving it for about 15 secs on each side, then arrange them in the base of a large trifle dish. Tip the mascarpone into a bowl and whisk until soft and smooth, then add the custard, a little at a time, and mix until combined. Arrange half the rhubarb pieces on top of the sponges, discarding the orange zest. Drizzle over 2 tbsp of the rhubarb syrup and top with half the custard mix. Follow with another layer of rhubarb, 1 tbsp of the syrup, and the remaining custard.

Whip the cream and 2 tbsp sugar to soft peaks and dollop over the custard. Drizzle over the remaining rhubarb syrup, along with a scattering of the crumble topping. Tip any extra crumble into a bowl and pass around the table.

These cream cheese carrot cake bars&nbsp;have a rich cream cheese swirl, making this carrot cake dessert recipe an indulgent treat for Easter or spring parties!

Cream Cheese Carrot Cake Bars

unsalted butter ((melted))

brown sugar

tbsp vanilla extract

all purpose flour

salt

cream cheese – room temperature

sugar

vanilla extract

Preheat oven to 350 degrees.

Prepare an 8x8 baking pan with non stick spray and set aside. Line the pan with parchment paper for easy removal. This is optional but makes the bars easier to cut.

Melt the butter in a microwave safe dish.

&nbsp;In a medium sized bowl, add the melted butter and brown sugar and mix to combine.&nbsp;

Stir in the egg and vanilla.&nbsp;

Add in the flour, cinnamon, baking powder and salt and stir again until completely combined.&nbsp;

Fold in the shredded carrots. Set aside.

Prepare the carrot cake batter:

In a medium sized bowl, add in the cream cheese, sugar, egg yolk and vanilla. Mix until smooth and creamy.

Prepare the cheesecake swirl:

Pour about half of the carrot cake batter into the pan and spread it out with a spatula.

Then take half of the cheesecake batter and drop spoonful’s over the carrot cake batter. Don’t swirl yet. Drop the remaining carrot cake batter by spoonfuls around the cheesecake batter and then finish with drops of the remaining cheesecake batter. Then, take a knife and swirl around until the two are swirled together.

Bake for about 35-40 minutes, the edges will be golden brown and there will be very little jiggle to the center.

&nbsp;Cool completely before cutting. Store airtight in the refrigerator. They are delicious from the fridge!

Layering the bars:

https://content.jwplatform.com/videos/fkodaALT.mp4

These cream cheese carrot cake bars have a rich cream cheese swirl, making this carrot cake dessert recipe an indulgent treat for Easter or spring parties!

CREAM CHEESE CARROT CAKE BARS

These super moist hummingbird cupcakes are light, full of pineapple, chopped bananas, pecans, cinnamon and spices topped off with a sweet cream cheese frosting.

Skinny Hummingbird Cupcakes

all-purpose flour

whole wheat flour

sugar (I used raw)

tsp baking soda

tsp nutmeg

tsp ground ginger

tbsp oil

vanilla

bananas

pineapple

pecans

oz 1/3-less fat Philadelphia Cream Cheese

tsp vanilla extract

22 pecan halves

Preheat oven to 350°. In a large bowl, combine flour, sugar, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine oil, eggs, and vanilla; stir well. Add banana and pineapple; mix well.

Fold wet ingredients and chopped pecans with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.

Spoon batter into cupcake tin. Bake at 350° for about 23 minutes, or until a wooden toothpick inserted in the center comes out clean.

Meanwhile, to prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.

Cool cake completely on a wire rack.

Spread frosting over the cupcakes once they are cooled. Garnish each cupcake with a pecan half on top.

Easy, classic old-fashioned hot cross buns are perfect for your Easter celebration! We make our version with plump currants, cinnamon, nutmeg, and a bit of lemon zest to brighten up the warm spices.

Best-Ever Hot Cross Buns

c. whole milk, warm

(0.25-oz.) packages active dry yeast

c. granulated sugar

c. all-purpose flour,

c. dried currants, plumped

lemon

Egg wash,

whole milk

Do you like to buy your bread rolls or bake them at home?

I added more cinnamon and nutmeg. I also added fresh toasted and ground anise. Despite lots of additional spices, the rolls baked well but are bland.

Can these be frozen to make ahead of time?

https://streaming.hearstdigitalstudios.com/manual_upload/58f8f212bbddbd1f28cc1a92/mp4/Hot_Cross_Buns_FINAL_V2_1492709921_4000_hd_v3.mp4

Hot Cross Buns

This lemon drizzle cake is so fluffy, zingy and delicious! Drizzled with lemon icing and topped sugar paper flowers it makes a fantastic Easter cake!

Vegan Lemon Drizzle Cake

+ 1 tsp (75 milliliters) vegetable oil

(200 grams) caster (or superfine granulated) sugar

lemon ((about 1 tbsp))

+ 1 tsp (250 grams) plain (all purpose) flour

tsp bicarbonate of soda

less 1 tbsp (220 milliliters) soya (soy) milk

tbsp caster sugar

lemons

(200 grams) icing (confectioners') sugar (, sifted)

Rice paper flowers and/or butterflies

Preheat the oven to 170C/325F. Line a loaf tin with a loaf liner.

Mix the vegetable oil and sugar together in large bowl. Add in the lemon zest, flour, bicarbonate of soda, salt and milk. Beat together with a wooden spoon to combine. Stir in the lemon juice.

Spoon into the prepared loaf tin and place in the oven for 35-45 minutes until golden and cooked through (you can test this by inserting a metal skewer into the centre of the cake – if it’s cooked, it should come out clean).

Take out of the oven. Mix together the caster sugar and 2 tbsp of the lemon juice. Poke several holes in the hot cake and spoon over the sugar-lemon mixture. Leave to cool in the tin. This first topping adds a more intense lemony flavour and moisture to the cake.

Once cool, remove from the tin and remove the loaf liner.

Place the icing sugar in a bowl and add half of the remaining lemon juice. Stir with a whisk until combined. Add more lemon juice as required until you have a thick drizzle.

Spoon the icing mixture over the cake. Arrange rice paper flowers and butterflies on top.

Cut into slices and serve.

https://www.youtube.com/watch?v=GzAJTNODcoY&feature=youtu.be

This is how to make the perfect vegan lemon drizzle cake with lemon icing and sugar paper flowers. So zingy, moist and delicious. #vegan 

For the full recipe including hints and tips for getting the cake perfect see  here:  https://www.kitchensanctuary.com/vegan-lemon-drizzle-cake/

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Vegan Lemon Drizzle Cake - Zingy Moist & Delicious

This Carrot Cake Cheesecake is made with a layer of carrot cake on the bottom and vanilla cheesecake on top! It's finished off with piped carrots made from whipped cream for a festive dessert that's perfect for Easter!

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Top 35 easter dessert recipes from across the web

The most viewed easter dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Carrot Cake Banana Bread

Easter Bunny Cupcakes

Easter Chocolate Nests

Rhubarb crumble trifle

Cream Cheese Carrot Cake Bars

Skinny Hummingbird Cupcakes

Best-Ever Hot Cross Buns

Vegan Lemon Drizzle Cake

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Coconut Texas Sheet Cake

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Strawberry Shortcake Poke Cake

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Lemon Rolls

Triple decker mini egg rocky road r...

Maamoul Recipe (Middle Eastern Cook...

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The most viewed easter dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine