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This white house Easter party is bright and full or Springtime cheer. Everyone will love the gluten-free dishes served as well as the beautiful decor.

Gluten-Free Edible Nest and Carrot Cake Eggs

  • Author: Chandice Probst
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

The edible nests with carrot cake eggs were a whimsical themed dessert to complete the meal. They are perfect for kids and your guests won’t even know they are gluten-free.


Scale

Ingredients

  • 2 1/4 C all-purpose gluten-free flour-Glutino brand works fabulously
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 3 tsp. baking powder
  • 1 tsp. xanthan gum
  • 1 1/2 C sugar
  • 1/4 C butter, melted
  • 2 eggs
  • 3 C carrots, shredded
  • 1 T cinnamon
  • 1/2 C sour cream
  • 4 oz. cream cheese
  • 2 T butter
  • 2 C powdered sugar
  • 1 package white almond bark
  • 12 oz. Glutino stick pretzels
  • 1 1/4 C peanut butter
  • 12 oz. white chocolate chips or almond bark

Instructions

  1. Preheat oven to 350°.
  2. Meanwhile, prepare 9×13 pan with gluten-free baking spray
  3. In a stand mixer, beat butter and sugar
  4. Add eggs, carrots, cinnamon and sour cream and mix well
  5. In another bowl, combine flour, baking soda and powder, salt and xanthan gum
  6. Slowly add dry ingredients to wet ingredients
  7. Bake at 350° for 40-42 minutes or until toothpick inserted in the center comes out clean
  8. While the cake is baking, prepare the frosting
  9. Beat cream cheese and butter until fluffy
  10. Slowly add in the powdered sugar
  11. *If it is too thick, add milk slowly
  12. After the cake has cooled, crumble it into a large bowl
  13. Add cream cheese frosting and mix with hands
  14. Roll into small egg like shapes
  15. Melt almond bark over low heat then dip the cake eggs into it until completely covered
  16. Cool in the freezer on a silicone baking mat or wax paper lined baking sheet
  17. Meanwhile, prepare the nests by melting peanut butter and 12 oz. white chocolate chips or almond bark over low heat
  18. Once melted, remove from stove and slowly pour over pretzels
  19. Combine well and then place by small amounts in the form of nests onto wax paper or silicone baking mat lined baking sheet
  20. Place in freezer for 15 minutes
  21. Top each nest with 1-2 carrot cake eggs

Keywords: Easter, gluten-free, easy dessert, kid-friendly