3 delicious desserts for your Easter spread

After 40 days of fasting during Lent, it’s time to feast for Easter! There is no greater celebration than the glorious Resurrection of Jesus Christ. Glazed hams, dinner rolls, and roasted vegetables are a delicious way to feast, but those with a sweet tooth are asking, “What’s for dessert?” 

Easter cakes and cupcakes

A frosted layer cake is a showstopper for any table setting. When selecting the cake for your spring-time Easter table, incorporate flavors that are light and refreshing and a texture that is moist and airy (don’t worry, we will have something for the chocolate lovers!). 

Coconut cupcakes, angel food cake with fresh berries and homemade whipped cream, or a pineapple upside down cake all make lovely Easter cakes. And sure to be a crowd pleaser is the ever classic carrot cake. 

Adapted from the recipe in Cookery N’Orleans Style by Chiqui Collier (a must have for the cookbook shelf!), this carrot cake is a highly requested and anticipated Easter treat. 

Carrot cake recipe

Makes a three-layer, 8-inch cake 

Ingredients: 

• 4 large eggs
• 1 ½ cups sugar
• 1 ½ cups butter (melted)
• 2 cups all purpose flour
• 2 tsp. cinnamon 
• 2 tsp. baking powder 
• 2 tsp. baking soda
• 1 tsp. salt
• ¼ tsp. ground cloves 
• ¼ tsp. nutmeg 
• 3 cups finely grated carrots
• ½ cup raisins
• ¾ cup pecans 

Instructions:

1. Using a hand mixer or standing kitchen mixer with the paddle attachment, mix eggs until fluffy. Add sugar and beat until bright colored. Slowly beat in the melted butter. 
2. Add dry ingredients to a separate bowl and whisk together. 
3. Fold the dry mixture into the egg mixture using a spatula and gentle hand until just combined.
4. Gently blend in the carrots, raisins, and pecans. 
5. Divide the batter equally into the three well-greased and floured cake pans. 
6. Bake at 350 degrees for 30 minutes. Allow the cakes to cool for 10 minutes and then remove from the cake pan to finish cooling on a wire rack. 

Frosting:

• 1 stick of butter, room temperature 
• 1 lb. powder sugar
• 2 tsp. vanilla
• ½ tsp. almond extract
• 1 8-oz. pack of cream cheese, room temperature

Optional:

• 1 cup of crushed pineapple (well-drained)
• 1 cup of chopped pecans 
• 1 cup shredded coconut

Instructions:

1. Cream together the butter and cream cheese in a mixer with a paddle attachment. Slowly incorporate the remaining ingredients. If too thick, add a splash of milk or cream. 
2. Once the cake has cooled, fill the layers and let chill for 1 hour
3. Add 1 cup of shredded coconut to the top of the cake if desired. Decorate as inspired! 

Easter pies

For a slightly more manageable dessert with equally decadent flavors, consider serving a pie (or two!) for your Easter spread. As noted before, refreshing and fruit forward desserts will shine for this springtime festivity. Options to consider are key-lime pie, a berry pie, or coconut cream pie.

Sure to be gone in a minute is this lemon ice-box pie which is refreshingly tart, with just the right amount of sweetness. Add lemon peel spirals and edible flowers to the top of the golden brown meringue for a show-stopping presentation.

Lemon Ice-Box Pie

From Cookery N’Orleans Style by Chiqui Collier

Ingredients: 

Filling:

• 6 egg yolks
• 6 lemons (juice only)
• Grated rind of 1 lemon
• 2 cans of sweetened condensed milk 

Crust:

• 16 vanilla wafers, crushed
• 4 tbsps. of melted butter
• 1 tbsp. sugar
• 10-12 vanilla wafers (whole) 

Meringue:

• 6 egg whites
• Pinch of salt
• 5 tbsp. of sugar

Instructions: 

Make the crust: Combine cookie crumbs, sugar, and butter. Press into the bottom of a 9-inch pie plate. Tip: Work on the sides first, then the bottom. Circle the entire pie with whole cookies around the sides of the pie plate.

For the filling: Beat egg yolks and combine with lemon juice, lemon rind, and condensed milk. Mix well. Pour into the pie shell. Add sugar 1 tbsp. at a time, being sure to beat well after each addition.

For the meringue: Beat egg whites and salt until stiff peaks form. Slowly add the sugar, 1 tbsp. at a time and continue beating well after each addition.

Pile meringue in the center of the pie and smooth down to the edges. Bake in a 425 degree oven for 5-7 minutes. The meringue should be a golden brown. Place pie in the refrigerator and chill overnight.

A chocolate lovers Easter treat

While most Easter desserts lean toward light and fruity flavors, consider including a delicious chocolate treat that everyone (especially kids) will love.

Chocolate bird nests are not only scrumptious — they’re adorable! Made with melted chocolate, crunchy noodles, and topped with egg candies of your choice, these simple desserts are great to include your youngest bakers in the kitchen and use up some Easter candy.

Easter dessert is a crucial (and delicious!) facet of feasting. What desserts are must-haves for your Easter spread? Let us know in the comments.