Making desserts is a must for all holidays, below is a variety of classic and fun desserts. Here are some fun Easter recipes to bring flavor and decor to your family event!

Best Carrot Cake

Ingredients

For the cake:

• Cooking spray

• 3 c. all-purpose flour

• 1 1/2 tsp. kosher salt

• 2 tsp. baking soda

• 2 tsp. cinnamon

• 2 c. granulated sugar

• 1 1/2 c. vegetable oil

• 4 large eggs

• 1 tsp. pure vanilla extract

• 3 c. grated carrots

• 1 c. pecans, roughly chopped, plus more for garnish (optional)

• 1 c. raisins (optional)

For the cream cheese frosting:

• 1 (8-oz.) block cream cheese, softened

• 1/2 c. (1 stick) butter, softened

• 1 tsp. pure vanilla extract

• 4 c. powdered sugar

Directions

1. Preheat the oven to 350° and grease 2 - 8" round cake pans with cooking spray. In a large bowl, whisk together flour, salt, baking soda, and cinnamon.

2. In another large bowl with a hand mixer (or in the bowl of a stand mixer), beat together sugar and oil until well combined. Add eggs one at a time beating well after each addition, then add vanilla. Mix in dry ingredients until just combined. Stir in carrots, pecans, and raisins.

3. Divide batter evenly between prepared pans. Bake until a toothpick inserted into the middle comes out clean, 45 minutes. Let cool for 15 minutes then invert cakes onto a cooling rack and let cool completely.

4. Make the frosting: In a large bowl with a hand mixer, beat together cream cheese and butter until smooth. Add vanilla and powdered sugar and beat again until smooth and spreadable consistency.

5. Frost cake as desired and garnish with pecans.

Easter Bark

Ingredients

• 12 ounces semi-sweet chocolate, chips, or coarsely chopped

• 8 ounces white chocolate, chips, or coarsely chopped

• food coloring (2-3 pastel colors)

• 1 cup chocolate mini eggs, half of them crushed

• pastel-colored sprinkles

Directions

1. Line a large half-sheet baking pan with parchment paper or a silicone baking mat. Set aside. Crush half of the chocolate mini eggs. Set aside.

2. Melt the semi-sweet chocolate either on the stove or in the microwave:

   • On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then turn the heat to low and place a large heatproof bowl of chocolate chips in the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Stir the chocolate constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.

   • In the microwave: The second way to melt chocolate (and an easier way) is in the microwave. Place the chocolate into a microwave-safe bowl and microwave in 30-second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth

3. Melt the white chocolate by repeating the above process. Divide the white chocolate into 2-3 separate small mixing bowls. Add pastel-colored food coloring to each bowl and mix until combined. Try light pink, light yellow, light green, light blue, or light purple. To get pastel colors, you can use regular primary colors but add very little. Just a drop or two should suffice per color.

4. Spread the melted semi-sweet chocolate in a thin layer onto the prepared baking sheet, forming an approximate 9x12-inch rectangle, about ⅓-inch thick. Dollop the melted and colored white chocolate on top in alternating patterns. Use a toothpick to swirl the semi-sweet and white chocolates together.

5. Immediately arrange the chocolate eggs (½ of them will be whole while ½ are crushed) onto the swirled chocolate, pressing them lightly into the chocolate, if necessary. Sprinkle the remaining gaps in the surface with sprinkles.

6. Transfer the pan to the refrigerator to allow the chocolate to set, about 45 minutes. Transfer the parchment paper to a cutting board and cut the bark into pieces. Serve immediately.

No-Bake Butterscotch and Peanut Butter Bird’s Nest Cookies

Ingredients

• ¾ cup butterscotch chips

• ½ cup smooth peanut butter

• 2 cups chow mein noodles

• ¼ cup chocolate eggs (such as Cadbury mini eggs)

Directions

1. Melt the butterscotch chips with the peanut butter in a wide saucepan over low heat. Stir continuously until melted.

2. Pour the mixture into a large bowl of the chow mein noodles and stir to combine.

3. Fill up each compartment of a muffin tray with a spoonful of this mixture. (Note: to aid in the removal of the cookies when set, use a silicone muffin tray or line your muffin tray with cupcake liners).

4. Let cool for 10 minutes and remove from the tray. Be careful when you are removing the nests, so as to not break them.

5. Add in some chocolate Easter eggs.