45+ Irresistible Easter Bakery Recipes to Make Your Holiday Sweet

Easter is a time for family gatherings, springtime celebrations, and, of course, delicious food.

If you’re looking to elevate your Easter table with sweet treats that will impress your guests, then you’re in the right place!

Whether you’re a seasoned baker or just starting out, we’ve compiled a collection of over 45 Easter bakery recipes to help you make your holiday extra special.

From traditional desserts like Hot Cross Buns and Carrot Cake to festive treats like pastel macarons and bunny-shaped cookies, there’s something for everyone.

These recipes are not only visually stunning but also a treat for the taste buds, making them perfect for Easter brunch, dinner, or as gifts for loved ones.

So, roll up your sleeves and get ready to bake your way through Easter with these delightful, easy-to-follow recipes!

45+ Irresistible Easter Bakery Recipes to Make Your Holiday Sweet

There’s no better way to celebrate Easter than by sharing homemade baked goods with friends and family.

From decadent cakes to light, fruity pastries, these 45+ Easter bakery recipes are sure to add a sweet touch to your festivities.

Whether you’re making a show-stopping centerpiece or little bite-sized delights, these recipes will make your holiday table shine.

With simple ingredients, fun decorations, and a bit of creativity, you can create the perfect Easter treats.

Happy baking, and may your Easter be filled with joy, love, and delicious desserts!

Easter Bunny Cupcakes

These adorable Easter Bunny Cupcakes are a fun and delicious treat perfect for the holiday. Light and fluffy vanilla cupcakes are topped with creamy frosting, transformed into bunny faces with marshmallow ears, candy eyes, and a nose made from a pink jelly bean. A great addition to any Easter celebration, these cupcakes will delight both children and adults alike with their cute design and sweet flavors.

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp whole milk
• 1 tsp vanilla extract
• Pink food coloring

For Decoration:

• 12 mini marshmallows
• 12 pink jelly beans
• 24 small candy eyes
• Pink sugar crystals (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar together until fluffy. Add eggs, one at a time, and vanilla extract, mixing well after each addition.
4. Gradually add the dry ingredients to the wet ingredients, alternating with milk, starting and ending with the dry ingredients. Mix until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
6. To make the frosting, beat the butter until smooth, then gradually add powdered sugar, milk, vanilla, and a few drops of pink food coloring. Beat until fluffy and smooth.
7. Frost each cupcake with the pink buttercream frosting.
8. To create bunny ears, cut mini marshmallows in half and place them on top of the cupcakes. Use a little frosting to stick the cut ends together, forming ears.
9. Place the candy eyes on the frosting and use a pink jelly bean for the nose. If desired, sprinkle pink sugar crystals around the frosting for a sparkly effect.

These Easter Bunny Cupcakes are sure to be a hit at any holiday gathering. With their soft, moist cupcakes and light, fluffy frosting, they provide the perfect balance of sweetness and decoration. Kids will love making these with you, and adults will enjoy the whimsical charm they bring to the table. Whether for a family meal or an Easter egg hunt celebration, these cupcakes are a must-have treat to brighten up the season.

Carrot Cake Loaf with Cream Cheese Frosting

Nothing says Easter quite like a classic carrot cake, and this Carrot Cake Loaf with Cream Cheese Frosting takes the beloved dessert to a whole new level. This moist and flavorful loaf is made with freshly grated carrots, warm spices, and toasted walnuts. Topped with a rich, creamy cream cheese frosting, it’s the perfect dessert for any Easter brunch or family gathering. Simple to make yet wonderfully indulgent, this carrot cake loaf will leave everyone craving more.

For the Carrot Cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 4 large eggs
• 2 tsp vanilla extract
• 2 cups grated carrots (about 3 medium carrots)
• 1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, followed by the vanilla extract, and mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Stir in the grated carrots and chopped walnuts (if using).
6. Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla, and continue to beat until fluffy and smooth.
9. Spread the cream cheese frosting over the cooled loaf, and decorate with additional chopped walnuts or carrot decorations if desired.

This Carrot Cake Loaf with Cream Cheese Frosting is the epitome of Easter indulgence. The loaf is packed with moist, spiced goodness and the cream cheese frosting adds a rich, tangy sweetness that complements the flavors perfectly. Whether served for Easter brunch or as a stand-alone dessert, this loaf is sure to become a seasonal favorite. The combination of flavors and textures makes each bite a delightful treat, and it’s simple enough to bake that anyone can make it an Easter tradition.

Lemon Raspberry Cheesecake Bars

These Lemon Raspberry Cheesecake Bars are a refreshing and indulgent Easter treat. With a tangy lemon flavor and the sweet burst of fresh raspberries, these bars strike the perfect balance between creamy and fruity. The graham cracker crust adds a delightful crunch, while the cheesecake filling is rich and velvety. Perfect for serving a crowd, these bars can be made ahead of time and refrigerated until ready to serve.

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1/4 cup sour cream
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 cup fresh raspberries

Instructions:

1. Preheat your oven to 325°F (165°C) and grease an 8×8-inch baking pan.
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan to form an even crust. Bake for 8–10 minutes, then remove from the oven and set aside to cool.
3. In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla, sour cream, lemon zest, and lemon juice, and mix until combined.
4. Pour the cheesecake batter over the cooled crust, spreading it into an even layer. Gently drop spoonfuls of fresh raspberries on top and lightly swirl them into the batter using a toothpick or skewer.
5. Bake for 35–40 minutes, or until the center is set and slightly jiggly. Let the bars cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Once chilled, cut into bars and serve. Garnish with additional fresh raspberries or lemon zest if desired.

These Lemon Raspberry Cheesecake Bars offer a deliciously refreshing take on classic cheesecake, with the perfect combination of tangy lemon and sweet raspberries. The graham cracker crust gives the bars a satisfying crunch, while the creamy filling melts in your mouth. These bars are a perfect Easter dessert, as they can be made ahead and stored in the fridge, making them an ideal option for a busy holiday weekend. Their vibrant flavors and elegant presentation will make them a standout at any Easter celebration.

Hot Cross Buns

Hot Cross Buns are a traditional Easter treat, known for their spiced flavor, soft texture, and iconic cross decoration. These sweet, yeast-based buns are filled with currants or raisins and a touch of citrus zest, making them the perfect addition to any Easter brunch or family gathering. Glazed with a sweet icing cross, Hot Cross Buns are both delicious and beautiful, offering a blend of warmth, sweetness, and holiday tradition.

For the Buns:

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp salt
• 1 tbsp active dry yeast
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup whole milk
• 1/2 cup water
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup currants or raisins
• 1 tsp lemon zest
• 1 tsp vanilla extract

For the Crosses:

• 1/2 cup powdered sugar
• 1/4 tsp vanilla extract
• 1-2 tsp milk

For the Glaze:

• 2 tbsp water
• 2 tbsp honey

Instructions:

1. In a large bowl, combine 2 cups of flour, sugar, salt, yeast, cinnamon, and nutmeg.
2. In a small saucepan, heat milk and water until warm (about 110°F). Add butter and stir until melted. Remove from heat and let cool slightly.
3. Add the milk mixture, eggs, and vanilla extract to the dry ingredients. Stir until combined. Gradually add the remaining flour, 1/2 cup at a time, until a dough forms.
4. Turn the dough out onto a floured surface and knead for about 8 minutes, until smooth and elastic. Add the currants or raisins and lemon zest during the last few minutes of kneading.
5. Place the dough in a greased bowl and cover with a clean towel. Let it rise in a warm place for 1–1.5 hours, or until doubled in size.
6. Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them in a greased 9×13-inch baking pan, ensuring they are close together.
7. Cover the pan with a towel and let the buns rise for another 30 minutes.
8. Preheat the oven to 375°F (190°C) and bake the buns for 15–20 minutes, or until golden brown.
9. While the buns are baking, prepare the glaze by heating water and honey in a small saucepan over low heat. Stir until smooth and set aside.
10. Once the buns are baked, remove them from the oven and immediately brush with the honey glaze. Let them cool slightly.
11. For the icing crosses, mix powdered sugar, vanilla extract, and milk in a small bowl. Drizzle the icing over the buns in the shape of a cross.

Hot Cross Buns are a quintessential Easter treat that will fill your home with the delightful scent of cinnamon and spice. Their soft, fluffy texture combined with the tangy sweetness of the cross makes them irresistible. Perfect for sharing with family and friends, these buns bring a sense of tradition and warmth to your Easter table. Whether enjoyed fresh out of the oven or toasted with butter, Hot Cross Buns are a comforting and delicious part of the holiday experience.

Easter Egg Sugar Cookies

Easter Egg Sugar Cookies are a playful and colorful treat that’s perfect for celebrating the season. Soft, buttery sugar cookies are cut into festive egg shapes and decorated with vibrant icing. These cookies are easy to make and fun to decorate, making them a great activity for kids and a delightful addition to any Easter celebration. The combination of light sweetness and bright colors brings an extra touch of joy to your holiday festivities.

For the Cookies:

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 cup milk

For the Icing:

• 2 cups powdered sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• Gel food coloring (various colors)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and baking powder.
3. In a large bowl, beat the butter and sugar together until creamy. Add the egg, vanilla extract, and almond extract, and beat until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Add the milk and mix until the dough comes together.
5. Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes to firm up.
6. Once chilled, roll out the dough on a floured surface to about 1/4-inch thickness. Use an egg-shaped cookie cutter to cut out cookies and place them on the prepared baking sheet.
7. Bake the cookies for 8–10 minutes, or until the edges are golden. Let them cool completely on a wire rack.
8. To decorate, mix powdered sugar, milk, and vanilla extract in a bowl to make the icing. Divide the icing into smaller bowls and color each with food coloring.
9. Once the cookies are cool, use a piping bag or a spoon to decorate each cookie with colorful icing designs like stripes, polka dots, or swirls. Let the icing set before serving.

These Easter Egg Sugar Cookies are a sweet and festive way to celebrate the holiday. Their soft texture and buttery flavor make them a favorite among both kids and adults. The fun part comes with the decorating, as the colorful icing brings the cookies to life and adds a personal touch. Perfect for Easter parties or as a special treat for your loved ones, these cookies will surely be a hit and can become a beloved Easter tradition.

Coconut Cream Pie

Coconut Cream Pie is a luscious and indulgent dessert perfect for Easter. With its creamy coconut filling, flaky pie crust, and a topping of toasted coconut flakes, this pie delivers both a rich flavor and a satisfying texture. The tropical coconut flavor combined with the silky custard filling creates a dessert that feels like a treat from a sun-soaked beach. Easy to make and impressive in presentation, Coconut Cream Pie is a showstopper for any Easter meal.

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 4-6 tbsp ice water

For the Coconut Cream Filling:

• 2 cups whole milk
• 1 cup heavy cream
• 1 cup sweetened shredded coconut
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 4 large egg yolks
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1/2 tsp coconut extract (optional)

For the Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 cup sweetened shredded coconut, toasted

Instructions:

1. Preheat your oven to 350°F (175°C). To make the crust, combine flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, until the dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
2. Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Prick the bottom of the crust with a fork and bake for 15-20 minutes, or until golden. Let the crust cool completely.
3. To make the filling, combine milk, heavy cream, shredded coconut, sugar, and salt in a saucepan. Bring to a simmer over medium heat, stirring occasionally.
4. In a separate bowl, whisk together egg yolks and cornstarch. Gradually pour some of the hot milk mixture into the egg yolks while whisking constantly to temper them. Slowly whisk the egg mixture back into the saucepan.
5. Continue to cook, stirring constantly, until the mixture thickens (about 5-7 minutes). Remove from heat and stir in vanilla and coconut extract.
6. Pour the coconut filling into the cooled pie crust. Let the pie cool to room temperature, then refrigerate for at least 4 hours.
7. For the topping, beat the heavy whipping cream and powdered sugar until soft peaks form. Spread the whipped cream on top of the chilled pie.
8. Toast the shredded coconut in a dry skillet over medium heat for 3-5 minutes, until golden brown. Sprinkle the toasted coconut over the whipped cream topping.

Coconut Cream Pie is a decadent and tropical dessert that will bring a touch of sunshine to your Easter celebration. The creamy coconut filling is rich and velvety, perfectly complemented by the crunchy

Easter Basket Cake

The Easter Basket Cake is a fun, festive, and creative dessert that’s sure to wow your guests. This cake is made up of two layers of soft vanilla cake, filled with a rich buttercream frosting, and decorated to resemble an Easter basket. With a basket-weave frosting technique and colorful candy eggs inside, this cake is as delightful to look at as it is to eat. Perfect for any Easter gathering, it combines the joy of a delicious cake with the charm of a holiday-themed centerpiece.

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk

For the Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 2 tbsp heavy cream
• Green food coloring

For the Basket Weave:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp milk
• Brown food coloring

For the Decoration:

• Colorful candy eggs (such as chocolate or jelly beans)
• Pastel sprinkles (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until combined.
5. Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. While the cakes are cooling, prepare the buttercream frosting. Beat together the butter, powdered sugar, vanilla extract, and heavy cream until smooth. Add a few drops of green food coloring to make the frosting look like grass. Set aside.
7. For the basket weave frosting, beat together butter, powdered sugar, milk, and brown food coloring until smooth. This will be used to create the basket weave pattern.
8. Once the cakes have cooled, place one cake on a serving plate and spread a layer of green buttercream frosting on top. Place the second cake on top and cover the entire cake with a thin layer of brown basket-weave frosting.
9. Using a basket-weaving technique with a spatula or piping bag, create the basket weave pattern around the sides of the cake.
10. Decorate the top of the cake with candy eggs and pastel sprinkles, arranging them to look like they are nestled inside a basket.

The Easter Basket Cake is a showstopper that will take your holiday celebration to the next level. Its delicious layers of cake and creamy frosting, paired with the intricate basket weave design and colorful candy decorations, make it an impressive and festive treat. Not only is this cake a perfect centerpiece, but it’s also a fun and interactive way to enjoy Easter. Kids and adults alike will delight in the vibrant design and sweet flavors of this unique cake.

Raspberry Lemonade Pie

Raspberry Lemonade Pie is a bright and refreshing dessert that combines the tartness of lemon with the sweetness of raspberries. This no-bake pie is a light and creamy treat that’s perfect for Easter gatherings. With its beautiful pink hue, smooth texture, and tangy citrus flavor, it offers a perfect balance of sweet and sour. Ideal for warm weather, this pie is easy to prepare in advance and guarantees a delightful end to any Easter meal.

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted

For the Filling:

• 1 (8 oz) package cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup lemonade concentrate, thawed
• 1 cup heavy cream
• 1/2 cup fresh raspberries
• 1 tbsp lemon zest

For the Topping:

• Fresh raspberries
• Lemon slices (optional)
• Mint leaves (optional)

Instructions:

1. To make the crust, mix graham cracker crumbs, sugar, and melted butter together in a bowl. Press the mixture into the bottom of a 9-inch pie dish to form a crust. Refrigerate for at least 30 minutes to set.
2. In a large bowl, beat cream cheese and powdered sugar together until smooth and creamy. Add lemonade concentrate and lemon zest, mixing until fully combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth.
4. Mash the raspberries slightly and fold them into the filling, creating a marbled effect.
5. Pour the filling into the prepared crust and spread evenly. Refrigerate the pie for at least 4 hours or overnight to allow it to set.
6. Before serving, garnish the pie with fresh raspberries, lemon slices, and mint leaves, if desired.

This Raspberry Lemonade Pie is the perfect dessert for those looking for something light, fresh, and delicious. Its tangy lemon flavor paired with the sweetness of raspberries creates a harmonious balance that’s both refreshing and satisfying. The no-bake nature of the pie makes it an easy option for Easter, especially when you want to spend more time with loved ones and less time in the kitchen. This pie is sure to be a crowd-pleaser and a perfect ending to any holiday meal.

Chocolate Mint Easter Fudge

Chocolate Mint Easter Fudge is a rich and indulgent treat that blends the deep flavors of chocolate with the refreshing taste of mint. Perfect for Easter, this fudge is incredibly easy to make, requiring only a few ingredients and minimal time. Its smooth, creamy texture and minty sweetness make it a favorite for chocolate lovers. Whether you serve it as a small dessert or a snack, this fudge adds a burst of festive flavor to your holiday celebrations.

For the Fudge:

• 2 cups semi-sweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1/4 cup unsalted butter
• 1/2 tsp peppermint extract
• 2 cups white chocolate chips
• Green food coloring (optional)

For the Decoration:

• Mini chocolate eggs (optional)
• Crushed mint candies (optional)

Instructions:

1. Line an 8×8-inch square baking pan with parchment paper or foil.
2. In a saucepan over medium heat, combine the semi-sweet chocolate chips, sweetened condensed milk, and butter. Stir continuously until the chocolate and butter are melted and smooth.
3. Remove the saucepan from heat and stir in peppermint extract. Pour the mixture into the prepared pan and spread evenly.
4. In a separate saucepan, melt the white chocolate chips with a tablespoon of butter over low heat, stirring constantly until smooth. If desired, add a few drops of green food coloring to tint the white chocolate green.
5. Pour the melted white chocolate over the chocolate layer in the pan and spread it evenly.
6. Use a toothpick to swirl the chocolate layers together, creating a marbled effect.
7. Refrigerate the fudge for at least 2 hours, or until firm. Once set, cut it into small squares.
8. Decorate with mini chocolate eggs or crushed mint candies for a festive touch.

Chocolate Mint Easter Fudge is a simple yet luxurious treat that combines two classic flavors—chocolate and mint. Its creamy texture and sweet minty taste make it a delightful addition to any Easter dessert table. The marbled layers and festive decorations give it a playful and holiday-appropriate look, making it as fun to serve as it is to eat. This fudge is a great make-ahead treat, and it’s sure to be a hit with chocolate lovers of all ages.

Carrot Cake with Cream Cheese Frosting

Carrot Cake is a classic Easter dessert that brings together the rich flavors of carrots, cinnamon, and walnuts in a moist, spiced cake. Topped with velvety cream cheese frosting, it’s the perfect balance of sweetness and tang. This cake is both comforting and indulgent, making it a perfect choice for celebrating Easter with family and friends. Whether you serve it as a dessert or a festive brunch item, Carrot Cake with Cream Cheese Frosting is always a crowd-pleaser.

For the Carrot Cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar, packed
• 4 large eggs
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 2 cups finely grated carrots
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat together granulated sugar, brown sugar, eggs, and vegetable oil until smooth and well combined. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in grated carrots, walnuts, and raisins (if using).
5. Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. While the cakes are cooling, prepare the cream cheese frosting by beating together cream cheese, butter, powdered sugar, vanilla extract, and a pinch of salt until smooth and fluffy.
8. Once the cakes are completely cooled, frost the top of one layer with cream cheese frosting. Place the second layer on top and frost the entire cake. Decorate with additional chopped walnuts, if desired.

Carrot Cake with Cream Cheese Frosting is the perfect dessert for Easter, offering a balance of rich, warm flavors and a decadent cream cheese topping. The moist texture of the cake paired with the tangy sweetness of the frosting makes this cake a beloved treat for all ages. It’s an easy-to-make, yet impressive dessert that will steal the spotlight at your Easter gathering. Whether served at brunch or dinner, this cake is a comforting, flavorful way to celebrate the season.

Lemon Meringue Pie

Lemon Meringue Pie is a tangy and refreshing dessert that’s perfect for spring and Easter. The combination of tart lemon filling, a buttery, flaky crust, and sweet, pillowy meringue makes for a delightful treat. This pie is a classic favorite that balances sweet and sour flavors while offering a light, airy texture. Its bright lemon flavor and fluffy meringue topping make it a refreshing choice after a heavy holiday meal.

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 3-4 tbsp ice water

For the Lemon Filling:

• 1 1/2 cups granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 1/2 cups water
• 4 large egg yolks, beaten
• 1/2 cup freshly squeezed lemon juice
• 2 tbsp unsalted butter
• 1 tbsp lemon zest

For the Meringue:

• 4 large egg whites
• 1/4 tsp cream of tartar
• 1/2 cup granulated sugar

Instructions:

1. Preheat the oven to 375°F (190°C).
2. To make the crust, combine flour and salt in a large bowl. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, until the dough comes together. Roll out the dough and fit it into a 9-inch pie dish. Prick the bottom with a fork and bake for 10-12 minutes, or until golden. Set aside to cool.
3. To make the lemon filling, whisk together sugar, cornstarch, and salt in a medium saucepan. Slowly add water while whisking to prevent lumps. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
4. Once thickened, remove the pan from heat. Gradually whisk in the egg yolks and cook for another 2-3 minutes, stirring constantly. Stir in lemon juice, butter, and lemon zest until smooth. Pour the filling into the cooled pie crust.
5. To make the meringue, beat egg whites and cream of tartar in a large bowl until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
6. Spread the meringue over the lemon filling, ensuring it touches the edges of the crust to prevent shrinking. Use a spoon to create peaks on top of the meringue.
7. Bake the pie for 10-15 minutes, or until the meringue is golden brown. Let the pie cool completely before serving.

Lemon Meringue Pie is a delightful, refreshing dessert that brings the perfect balance of tangy lemon filling and sweet meringue. The combination of a flaky crust, vibrant lemon curd, and pillowy meringue creates a textural contrast that’s both satisfying and light. Its bright citrus flavor and airy meringue topping make it a perfect dessert for Easter, offering a refreshing note to end the meal. This pie is sure to be a hit with anyone who loves citrus desserts and will add a beautiful touch to your holiday celebration.

Strawberry Shortcake

Strawberry Shortcake is a classic spring dessert that’s always a hit at Easter gatherings. Made with sweet, juicy strawberries, light and flaky biscuits, and a dollop of fresh whipped cream, this dessert is simple yet satisfying. The freshness of the strawberries combined with the airy cream and tender biscuits makes Strawberry Shortcake a delightful treat to celebrate the season. This dessert is perfect for those who love fruity and light sweets that aren’t overly rich or heavy.

For the Biscuits:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 3/4 cup heavy cream
• 1 tsp vanilla extract

For the Strawberries:

• 4 cups fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar

For the Whipped Cream:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
3. Add heavy cream and vanilla extract to the flour mixture. Stir until the dough comes together. Turn out onto a floured surface and knead gently a few times. Pat the dough into a 1-inch thick rectangle and cut out round biscuits using a biscuit cutter.
4. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown. Let them cool slightly.
5. While the biscuits bake, prepare the strawberries by tossing them with sugar and letting them sit for 10-15 minutes to macerate.
6. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract in a bowl until soft peaks form.
7. To assemble, split the biscuits in half and layer with strawberries and whipped cream. Serve immediately.

Strawberry Shortcake is a fresh, fruity, and light dessert that’s perfect for spring and Easter. The sweetness of the strawberries combined with the fluffy biscuits and creamy whipped cream creates a satisfying and delicious dessert. It’s a great choice for a crowd and can be easily customized with extra toppings like chocolate shavings or mint. With its simple ingredients and beautiful presentation, Strawberry Shortcake brings a taste of summer to your Easter celebration.

Hot Cross Buns

Hot Cross Buns are a traditional Easter treat that are soft, sweet, and lightly spiced. These fragrant, yeast-based buns are studded with currants or raisins and topped with a simple cross, symbolizing the crucifixion. Perfect for breakfast or as an afternoon snack, Hot Cross Buns are often enjoyed fresh from the oven, with a dollop of butter. Their warm, comforting aroma and rich texture make them a beloved Easter classic that’s both delicious and symbolic of the season.

For the Dough:

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp salt
• 1 1/2 tsp active dry yeast
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup milk, warm
• 1/4 cup water, warm
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 cup currants or raisins
• 1 tsp vanilla extract

For the Cross:

• 1/4 cup powdered sugar
• 1/4 tsp vanilla extract
• 2-3 tsp milk

Instructions:

1. In a small bowl, dissolve the yeast and 1 tsp of sugar in the warm milk and water. Let sit for 5-10 minutes, or until frothy.
2. In a large bowl, combine the flour, sugar, salt, cinnamon, and nutmeg. Add the yeast mixture, butter, eggs, and vanilla extract. Mix until the dough begins to form.
3. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Add the currants or raisins and knead until they are evenly incorporated.
4. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat the oven to 375°F (190°C) and grease a baking sheet.
6. Punch down the dough, then divide it into 12 equal portions. Roll each portion into a ball and place on the prepared baking sheet, spacing them slightly apart.
7. Allow the buns to rise for another 30-45 minutes until puffy.
8. For the cross, mix powdered sugar, vanilla, and enough milk to form a thick icing. Using a piping bag or a small plastic bag with the tip cut off, pipe a cross over the top of each bun.
9. Bake for 20-25 minutes, or until golden brown.
10. Once baked, cool slightly before serving.

Hot Cross Buns are a comforting and delicious part of Easter traditions, offering a soft and slightly spiced bun that’s perfect for breakfast or brunch. The combination of currants or raisins and the sweet icing cross gives each bun a special touch that’s both festive and flavorful. These buns are best enjoyed fresh, spread with butter, and shared with loved ones. Whether you bake them to enjoy immediately or as part of a family tradition, Hot Cross Buns add warmth and joy to your Easter celebrations.

Coconut Cream Pie

Coconut Cream Pie is a rich and indulgent dessert that combines a creamy coconut filling with a crisp, buttery pie crust, topped with whipped cream and toasted coconut. The smooth custard-like filling is made with coconut milk, giving it a tropical richness, while the toasted coconut topping adds a delightful crunch. This dessert is perfect for those who love coconut and are looking for a special treat to bring to an Easter gathering.

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 3-4 tbsp ice water

For the Coconut Cream Filling:

• 1 can (14 oz) full-fat coconut milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 5 large egg yolks
• 1 1/2 cups shredded sweetened coconut
• 1 tsp vanilla extract
• 1 tbsp unsalted butter

For the Topping:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/2 cup toasted shredded coconut

Instructions:

1. To make the crust, combine flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough forms. Roll it out and fit it into a 9-inch pie dish. Prick the bottom with a fork and bake at 375°F (190°C) for 15-18 minutes or until golden. Let the crust cool.
2. For the coconut cream filling, combine coconut milk, heavy cream, sugar, cornstarch, and salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the hot coconut mixture to the yolks to temper them, then pour the egg mixture back into the saucepan. Cook for an additional 2-3 minutes, stirring constantly.
4. Stir in shredded coconut, vanilla extract, and butter. Continue to cook for 1-2 more minutes until thick and creamy.
5. Pour the coconut filling into the cooled pie crust and smooth the top with a spatula. Let the pie cool at room temperature, then refrigerate for at least 4 hours to set.
6. For the topping, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread over the cooled coconut filling.
7. Sprinkle the top with toasted coconut and refrigerate until ready to serve.

Coconut Cream Pie is a decadent and tropical dessert that’s perfect for Easter, with its rich coconut filling and smooth whipped cream topping. The combination of the creamy filling and crunchy toasted coconut provides a satisfying texture contrast that elevates this dessert to something special. It’s a great make-ahead treat that will delight coconut lovers and bring a touch of elegance to your Easter table. Whether served as a finale to your meal or as a sweet afternoon snack, Coconut Cream Pie is sure to be a crowd favorite.

Peach Cobbler

Peach Cobbler is a warm, comforting dessert that is perfect for Easter and springtime gatherings. Made with juicy, tender peaches and a biscuit-like topping, this dessert is best served warm with a scoop of vanilla ice cream or whipped cream. Its sweet, fruity filling and buttery, flaky crust come together to create a mouthwatering dessert that will fill your home with the scent of baking peaches. Peach Cobbler is easy to prepare and can be made ahead of time, making it a great choice for busy holiday celebrations.

For the Peach Filling:

• 4 cups fresh or frozen peaches, peeled and sliced
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/4 tsp cinnamon

For the Topping:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 3/4 cup milk

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch baking dish.
2. For the peach filling, combine peaches, sugar, lemon juice, cornstarch, and cinnamon in a large bowl. Toss to coat the peaches evenly and pour the mixture into the prepared baking dish.
3. To make the topping, whisk together flour, sugar, baking powder, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in milk to form a thick batter.
4. Spoon the batter over the peaches, spreading it out evenly. Do not fully cover the peaches; some gaps will allow the peaches to peek through.
5. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
6. Serve warm with vanilla ice cream or whipped cream, if desired.

Peach Cobbler is a warm, comforting dessert that captures the essence of spring and Easter. The sweet, juicy peach filling and tender, biscuit-like topping create a delicious balance of flavors and textures. It’s easy to make and offers the perfect way to celebrate the season with a homemade treat. Whether served on its own or with a scoop of ice cream, Peach Cobbler is a satisfying dessert that will have everyone coming back for seconds. It’s sure to become a beloved addition to your Easter dessert spread.

Note: More recipes are coming soon!