25+ Healthy Easter Betty Crocker Gluten-Free Recipes to Try

Easter is a time for celebration, family, and, of course, delicious food.

If you’re following a gluten-free lifestyle, crafting a festive spread that everyone can enjoy might seem challenging—but it doesn’t have to be!

With Betty Crocker’s trusted line of gluten-free products, you can create delightful Easter recipes that are both easy and flavorful.

From decadent desserts to savory treats, there’s something for everyone at the table.

This collection of over 25 gluten-free Easter recipes is designed to make your holiday preparation seamless and stress-free.

Whether you’re hosting a grand brunch or preparing a cozy dinner, these recipes ensure no one has to miss out on the joy of holiday dining.

Let’s dive into these scrumptious dishes that are sure to make your Easter gathering unforgettable.

25+ Healthy Easter Betty Crocker Gluten-Free Recipes to Try

Easter is a time for joy, connection, and delicious traditions, and following a gluten-free diet shouldn’t mean missing out on the fun.

With Betty Crocker’s gluten-free products and this curated collection of over 25 recipes, you can enjoy the best of Easter without compromise.

From mouthwatering desserts to crowd-pleasing appetizers, these recipes ensure your holiday table is inclusive, flavorful, and unforgettable.

Whether you’re an experienced cook or a kitchen newbie, these recipes are simple to prepare and guaranteed to impress.

So, this Easter, gather your loved ones, celebrate with food that everyone can enjoy, and make lasting memories.

Gluten-Free Carrot Cake Cupcakes with Cream Cheese Frosting

These moist and fluffy gluten-free carrot cake cupcakes are a quintessential Easter treat. With Betty Crocker’s Gluten-Free Yellow Cake Mix, shredded carrots, and warm spices, this recipe delivers on taste and texture. Topped with a rich cream cheese frosting, these cupcakes will be the highlight of your dessert table.

Ingredients:

• Cupcakes:
  • 1 box Betty Crocker Gluten-Free Yellow Cake Mix
  • 1 cup finely shredded carrots
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup chopped walnuts or raisins (optional)
• Cream Cheese Frosting:
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F and line a cupcake tin with paper liners.
2. In a large mixing bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, oil, eggs, shredded carrots, cinnamon, and nutmeg. Beat on medium speed until well combined.
3. Stir in walnuts or raisins if using.
4. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
5. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
6. For the frosting, beat cream cheese and butter together until creamy. Gradually add powdered sugar, then mix in vanilla extract.
7. Frost cooled cupcakes and garnish with additional walnuts or carrot shreds if desired.

These cupcakes combine the warm, comforting flavors of carrot cake with a light and fluffy gluten-free texture. Whether as a centerpiece dessert or a quick grab-and-go treat, they bring a touch of elegance to your Easter celebration.

Gluten-Free Lemon Poppy Seed Bread

Bright, tangy, and speckled with poppy seeds, this gluten-free lemon poppy seed bread is a springtime favorite. Betty Crocker’s Gluten-Free Cake Mix serves as a foolproof base, while fresh lemon zest and juice add a burst of citrus flavor. Drizzle a simple lemon glaze on top for the perfect finishing touch.

Ingredients:

• Bread:
  • 1 box Betty Crocker Gluten-Free White Cake Mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1/3 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp poppy seeds
• Glaze:
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice

Instructions:

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the cake mix, eggs, oil, lemon juice, and lemon zest. Stir until well combined, then fold in the poppy seeds.
3. Pour the batter into the prepared loaf pan and smooth the top.
4. Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
5. For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled bread.

This gluten-free lemon poppy seed bread is perfect for Easter brunch or as a light dessert. Its refreshing lemon flavor pairs wonderfully with coffee or tea, making it a versatile addition to your holiday spread.

Gluten-Free Chocolate Chip Hot Cross Buns

Hot cross buns are a traditional Easter favorite, and this gluten-free version adds a modern twist with chocolate chips. Using Betty Crocker Gluten-Free All-Purpose Flour Blend, these buns are soft, slightly sweet, and irresistibly chocolaty.

Ingredients:

• Buns:
  • 2 3/4 cups Betty Crocker Gluten-Free All-Purpose Flour Blend
  • 1/4 cup granulated sugar
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/2 tsp salt
  • 1/2 cup warm milk (110°F)
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1/2 cup chocolate chips
• Cross Topping:
  • 1/2 cup powdered sugar
  • 1–2 tbsp milk

Instructions:

1. In a large bowl, whisk together the flour, sugar, yeast, and salt.
2. Add warm milk, eggs, and melted butter, stirring until a dough forms. Knead until smooth (about 5 minutes). Fold in the chocolate chips.
3. Shape the dough into 12 equal balls and place them on a greased baking sheet. Cover and let rise for 30 minutes.
4. Preheat the oven to 375°F. Bake the buns for 20–25 minutes or until golden brown. Let cool slightly.
5. For the cross topping, mix powdered sugar and milk to form a thick paste. Pipe crosses on each bun.

These gluten-free chocolate chip hot cross buns are a delicious twist on a holiday classic. Their rich, sweet flavor will leave guests reaching for seconds, ensuring they become a staple for Easter celebrations to come.

Gluten-Free Easter Sugar Cookies

These soft, chewy gluten-free sugar cookies are a perfect Easter treat. Made with Betty Crocker’s Gluten-Free All-Purpose Flour, they are easy to roll and cut into fun Easter shapes, like bunnies and eggs. Decorate them with colorful icing or sprinkles to add a festive touch.

Ingredients:

• Cookies:
  • 2 3/4 cups Betty Crocker Gluten-Free All-Purpose Flour
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp salt
• Icing:
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract
  • Food coloring (optional)

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla, and mix until combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until dough forms.
4. Roll the dough into 1/4-inch thick sheets on a floured surface and cut into your desired shapes. Place cookies on the prepared baking sheet.
5. Bake for 8–10 minutes or until edges are lightly golden. Let cool completely.
6. For the icing, whisk together powdered sugar, milk, and vanilla extract until smooth. Add food coloring if desired, then pipe or spread icing on cooled cookies.

These gluten-free Easter sugar cookies are a festive, fun way to celebrate the season. Whether you’re baking with kids or creating an impressive spread for guests, these cookies are sure to bring joy to your table with their sweet flavor and colorful decorations.

Gluten-Free Lemon Meringue Pie

This gluten-free lemon meringue pie is a tangy and sweet treat perfect for your Easter dessert table. The gluten-free crust is crisp and buttery, while the lemon filling is smooth and bursting with citrus flavor. The meringue topping is light and fluffy, creating the perfect balance to the tart lemon curd.

Ingredients:

• Crust:
  • 1 1/2 cups Betty Crocker Gluten-Free All-Purpose Flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 3–4 tbsp cold water
• Filling:
  • 1 1/4 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1 1/2 cups water
  • 3 large egg yolks
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp unsalted butter
• Meringue:
  • 3 large egg whites
  • 1/4 tsp cream of tartar
  • 1/2 cup granulated sugar

Instructions:

1. Preheat oven to 350°F.
2. For the crust: In a food processor, pulse the gluten-free flour, sugar, and salt. Add butter and pulse until mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, and pulse until dough forms. Press dough into the bottom of a pie dish and bake for 10–12 minutes until golden. Set aside.
3. For the filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in water and cook over medium heat, stirring constantly until mixture thickens.
4. In a separate bowl, lightly beat egg yolks, then slowly add a bit of the hot sugar mixture to temper the eggs. Gradually whisk the egg yolk mixture back into the saucepan. Stir in lemon juice, zest, and butter, and cook for 1–2 more minutes.
5. For the meringue: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
6. Pour the lemon filling into the pre-baked crust, then spread the meringue over the top, sealing the edges. Bake for 10–12 minutes or until the meringue is golden.
7. Allow to cool for several hours before serving.

This gluten-free lemon meringue pie is a showstopper for your Easter table. The zesty lemon filling combined with the airy meringue creates a balanced, refreshing dessert that everyone will enjoy. It’s the perfect way to add a traditional twist to your gluten-free Easter celebration.

Gluten-Free Strawberry Shortcake

This gluten-free strawberry shortcake is a springtime classic made with fluffy gluten-free biscuits, juicy strawberries, and sweet whipped cream. Using Betty Crocker’s Gluten-Free Bisquick, these shortcakes are easy to prepare and perfect for Easter gatherings.

Ingredients:

• Biscuits:
  • 2 cups Betty Crocker Gluten-Free Bisquick
  • 1/4 cup granulated sugar
  • 1/2 cup cold unsalted butter, cubed
  • 2/3 cup milk
  • 1 tsp vanilla extract
• Topping:
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 3 cups fresh strawberries, sliced

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine Bisquick and sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Add milk and vanilla extract, stirring until dough forms. Drop spoonfuls of dough onto the prepared baking sheet to form biscuits.
4. Bake for 12–15 minutes or until golden brown. Let cool.
5. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
6. Slice the biscuits in half, and layer with strawberries and whipped cream. Serve immediately.

This gluten-free strawberry shortcake is light, fruity, and a perfect way to welcome the spring season at your Easter table. With soft biscuits, sweet strawberries, and fluffy whipped cream, it’s a delightful dessert that everyone can enjoy. Simple to make and utterly delicious, it’s sure to become a family favorite.

Gluten-Free Easter Carrot Cake

This gluten-free carrot cake is a perfect dessert for Easter. It’s moist, flavorful, and loaded with fresh carrots, which add a natural sweetness. Topped with a smooth cream cheese frosting, this cake will be a crowd-pleaser and is an ideal centerpiece for your Easter celebration.

Ingredients:

• Cake:
  • 2 cups Betty Crocker Gluten-Free All-Purpose Flour
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cups finely grated carrots
  • 1/2 cup chopped walnuts (optional)
• Frosting:
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the gluten-free flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
3. In a large bowl, beat together the eggs, sugar, oil, and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture and stir until combined. Fold in the grated carrots and walnuts, if using.
4. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
5. For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and salt, and beat until creamy.
6. Once the cakes are completely cooled, spread a layer of frosting on top of one cake, then place the second cake on top. Frost the entire cake with the remaining frosting.

This gluten-free carrot cake is the ultimate Easter dessert, combining the rich flavors of cinnamon and nutmeg with the natural sweetness of carrots. The cream cheese frosting adds a creamy, tangy contrast that elevates this cake to a special treat for your Easter table. It’s not only delicious but also a great way to celebrate with loved ones.

Gluten-Free Easter Ham and Cheese Quiche

This gluten-free Easter ham and cheese quiche is a savory addition to your Easter brunch menu. With a buttery gluten-free crust and a rich filling of eggs, ham, and cheese, this quiche is sure to be a hit. It’s perfect for a light lunch or as part of a festive Easter spread.

Ingredients:

• Crust:
  • 1 1/2 cups Betty Crocker Gluten-Free All-Purpose Flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup cold water
• Filling:
  • 6 large eggs
  • 1 cup half-and-half
  • 1 1/2 cups cooked ham, chopped
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Swiss cheese
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground mustard (optional)

Instructions:

1. Preheat oven to 375°F.
2. For the crust: In a food processor, pulse the gluten-free flour, salt, and baking powder. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the cold water and pulse until the dough comes together. Press the dough into a 9-inch pie pan and refrigerate for 15 minutes.
3. Bake the crust for 12–15 minutes or until golden. Set aside to cool slightly.
4. For the filling: In a medium bowl, whisk together the eggs and half-and-half. Stir in the ham, cheddar, Swiss cheese, salt, pepper, and mustard.
5. Pour the egg mixture into the cooled crust and bake for 35–40 minutes, or until the quiche is set and lightly browned on top. Let the quiche cool for 10 minutes before slicing and serving.

This gluten-free ham and cheese quiche is a savory treat perfect for Easter brunch. With its buttery, flaky crust and rich, cheesy filling, it’s a great way to start the celebration. It’s not only gluten-free but also versatile—add your favorite vegetables or different cheeses to customize it to your liking.

Gluten-Free Easter Chocolate Mousse

A rich and creamy gluten-free chocolate mousse is the ultimate indulgence for your Easter dessert table. This mousse is made with high-quality chocolate and heavy cream, creating a velvety texture that is decadent yet light. It’s easy to prepare and a fantastic option for a sweet ending to your Easter meal.

Ingredients:

• 8 oz semisweet chocolate, chopped
• 2 tbsp unsalted butter
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• Fresh berries and mint for garnish (optional)

Instructions:

1. In a heatproof bowl, melt the chocolate and butter together over a double boiler or in the microwave, stirring until smooth. Let the mixture cool to room temperature.
2. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
3. Gently fold the cooled chocolate mixture into the whipped cream until combined. Be careful not to deflate the whipped cream too much.
4. Spoon the mousse into serving cups and refrigerate for at least 2 hours or until set.
5. Garnish with fresh berries and mint before serving.

This gluten-free chocolate mousse is a luxurious and indulgent dessert that will make your Easter meal even more special. With its smooth, rich flavor and light, airy texture, it’s sure to impress your guests. Garnish it with fresh berries for a touch of spring, and it will be a hit at your Easter gathering.

Gluten-Free Easter Lemon Pound Cake

A light and zesty lemon pound cake that’s perfect for Easter dessert. With a delicate crumb, a burst of fresh lemon flavor, and a sweet glaze, this gluten-free lemon pound cake is a refreshing way to end your Easter meal. Its soft texture and citrusy sweetness make it a crowd favorite.

Ingredients:

• 2 cups Betty Crocker Gluten-Free All-Purpose Flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1/4 cup lemon juice
• Zest of 2 lemons
• 1/2 cup milk
• Lemon Glaze:
  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • Zest of 1 lemon

Instructions:

1. Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla, lemon juice, and lemon zest.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
5. Pour the batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
6. For the glaze, whisk together the powdered sugar, lemon juice, and zest until smooth.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle the glaze over the cooled cake.

This gluten-free lemon pound cake is a refreshing and elegant treat for Easter. The tangy lemon flavor shines through, complemented by a soft and moist texture. The lemon glaze adds a perfect finishing touch, making it an ideal dessert to enjoy after a festive Easter meal. It’s simple to prepare and guaranteed to be a showstopper on your dessert table.

Gluten-Free Easter Sweet Potato Casserole

This savory-sweet side dish combines mashed sweet potatoes with a deliciously crisp topping, making it a fantastic addition to your Easter dinner. The creamy texture of the sweet potatoes, paired with the crispy gluten-free topping, creates a perfect balance of flavors and textures. It’s a hearty, comforting dish that everyone will love.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup unsalted butter, melted
• 1/2 cup milk
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp brown sugar
• 1/2 cup mini marshmallows (optional)
• Topping:
  • 1/2 cup gluten-free cornflakes, crushed
  • 2 tbsp melted butter
  • 2 tbsp brown sugar

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Bring a large pot of water to a boil and add the cubed sweet potatoes. Cook for 12–15 minutes, or until tender. Drain and return the sweet potatoes to the pot.
3. Mash the sweet potatoes with a potato masher or hand mixer. Stir in the melted butter, milk, salt, cinnamon, nutmeg, and brown sugar until smooth.
4. Spoon the mashed sweet potatoes into the prepared baking dish.
5. In a small bowl, mix together the crushed cornflakes, melted butter, and brown sugar. Sprinkle the topping evenly over the sweet potatoes.
6. Bake for 20–25 minutes, or until the topping is golden brown. Add the mini marshmallows to the top during the last 5 minutes of baking, if using.
7. Serve warm as a side dish for Easter dinner.

This gluten-free sweet potato casserole is a comforting and flavorful side that pairs wonderfully with your Easter main dishes. The soft, creamy sweet potatoes complement the crispy cornflake topping, creating a delicious contrast in texture. This dish can be made ahead of time, saving you time on Easter day, and is sure to become a family favorite.

Gluten-Free Easter Strawberry Shortcake

A classic dessert with a gluten-free twist! This gluten-free strawberry shortcake features light, fluffy biscuits topped with sweetened fresh strawberries and whipped cream. It’s a fun, light dessert that’s easy to assemble and full of spring flavor, making it perfect for your Easter celebration.

Ingredients:

• 2 cups Betty Crocker Gluten-Free All-Purpose Flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 2/3 cup milk
• Topping:
  • 2 cups fresh strawberries, sliced
  • 1/4 cup granulated sugar
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt. Add the cold butter and use a pastry cutter or your fingers to incorporate it until the mixture resembles coarse crumbs.
3. Add the egg and milk to the dry ingredients and stir until just combined. Do not overmix.
4. Drop spoonfuls of dough onto the prepared baking sheet, making about 8 biscuits. Bake for 12–15 minutes, or until golden brown.
5. While the biscuits are baking, mix the sliced strawberries with granulated sugar and let sit for 10–15 minutes to macerate.
6. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
7. To assemble, split the biscuits in half. Top with macerated strawberries and a dollop of whipped cream. Serve immediately.

This gluten-free strawberry shortcake is the perfect springtime dessert for Easter. The sweet strawberries, fluffy biscuits, and homemade whipped cream come together in a light and delicious treat. It’s a simple yet elegant dessert that brings fresh flavors and a delightful texture, making it the ideal end to your Easter meal.

Gluten-Free Easter Deviled Eggs

These creamy, tangy deviled eggs are a perfect appetizer for your Easter feast. Gluten-free and full of flavor, they offer a delightful combination of rich egg yolk and creamy filling with a touch of mustard and mayonnaise. Whether you’re serving a crowd or just preparing a family meal, these deviled eggs will be a hit.

Ingredients:

• 12 large eggs
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp white wine vinegar
• Salt and pepper, to taste
• Paprika, for garnish
• Fresh chives, finely chopped (optional)

Instructions:

1. Hard boil the eggs: Place the eggs in a large saucepan and cover them with cold water. Bring to a boil over medium-high heat, then cover and reduce the heat to low. Let the eggs cook for 10 minutes.
2. Remove the eggs from the hot water and place them in a bowl of ice water to cool. Once cooled, peel the eggs and slice them in half lengthwise.
3. Prepare the filling: Carefully remove the yolks and place them in a small bowl. Mash the yolks with a fork until smooth, then stir in the mayonnaise, Dijon mustard, vinegar, salt, and pepper.
4. Fill the eggs: Spoon or pipe the yolk mixture back into the egg whites.
5. Garnish and serve: Sprinkle with paprika and top with chopped chives, if desired. Serve chilled.

These gluten-free deviled eggs are a flavorful, bite-sized appetizer that’s easy to make and always a crowd-pleaser. Their rich, creamy texture paired with the sharpness of Dijon mustard and vinegar creates the perfect balance of flavors. With a simple garnish of paprika and fresh chives, these eggs add a touch of elegance to your Easter spread.

Gluten-Free Easter Carrot Cake

A moist, flavorful carrot cake that is perfect for Easter, this gluten-free version maintains all the deliciousness of the classic. With finely grated carrots, cinnamon, and a creamy cream cheese frosting, this cake is full of warmth and spice. It’s a beautiful and indulgent dessert that works wonderfully as a centerpiece for your Easter table.

Ingredients:

• 2 cups Betty Crocker Gluten-Free All-Purpose Flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 4 large eggs
• 2 tsp vanilla extract
• 2 cups finely grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts (optional)
• 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 oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat together the sugar, oil, eggs, and vanilla until smooth. Gradually stir in the flour mixture. Add the grated carrots, pineapple, and walnuts (if using), and stir until combined.
4. Divide the batter evenly between the prepared cake pans.
5. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
6. Prepare the frosting: Beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, and continue to beat until fluffy.
7. Frost the cooled cakes with the cream cheese frosting.

This gluten-free carrot cake is the ultimate dessert for Easter. It’s moist, flavorful, and rich with spices and sweet carrots, making it a perfect balance of flavors. Topped with a decadent cream cheese frosting, this cake is sure to impress your guests. It’s a simple yet sophisticated dessert that brings joy to any holiday gathering.

Gluten-Free Easter Roasted Herb Lamb

For an elegant and flavorful Easter main dish, this gluten-free roasted herb lamb is a standout. Marinated with a blend of garlic, rosemary, thyme, and lemon, this lamb roast is tender and bursting with rich flavors. It’s an excellent choice for a festive Easter dinner, and it pairs beautifully with roasted vegetables or a fresh salad.

Ingredients:

• 1 (4-5 lb) bone-in leg of lamb
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 lemon, zested and juiced
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Prepare the lamb: Preheat your oven to 375°F. In a small bowl, mix together the garlic, rosemary, thyme, lemon zest, lemon juice, olive oil, salt, and pepper.
2. Rub the lamb with the herb mixture, making sure to coat all sides. Let it marinate for at least 30 minutes at room temperature (or overnight in the fridge for a more intense flavor).
3. Roast the lamb: Place the lamb in a roasting pan and roast for 1 1/2 to 2 hours, or until the internal temperature reaches 135°F for medium-rare (or 145°F for medium).
4. Rest the lamb: Remove the lamb from the oven and let it rest for 10–15 minutes before slicing.
5. Serve with your favorite sides and enjoy!

This gluten-free roasted herb lamb is a show-stopping dish that will make your Easter dinner unforgettable. The combination of fresh herbs and lemon infuses the lamb with a fragrant and savory flavor that complements the natural richness of the meat. It’s an elegant and hearty choice that pairs well with a variety of side dishes, making it the perfect centerpiece for your Easter celebration.

Note: More recipes are coming soon!