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+ servings
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.
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5 from 1 vote

Easter Cake Pops Recipe + 5 More Ideas

Our Easter cake pops are shaped like eggs and sit on edible pretzel nests are so yummy! I've also rounded up some other Spring pops & share our Easter party.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: carrot cake easter eggs, carrot cake recipe, gluten free carrot cake
Servings: 16 servings
Calories: 690kcal
Author: Chandice Probst
Cost: $8


  • 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


  • Preheat oven to 350°.
  • Meanwhile, prepare 9x13 pan with gluten-free baking spray
  • In a stand mixer, beat butter and sugar
  • Add eggs, carrots, cinnamon and sour cream and mix well
  • In another bowl, combine flour, baking soda and powder, salt and xanthan gum
  • Slowly add dry ingredients to wet ingredients
  • Bake at 350° for 40-42 minutes or until toothpick inserted in the center comes out clean
  • While the cake is baking, prepare the frosting
  • Beat cream cheese and butter until fluffy
  • Slowly add in the powdered sugar
  • *If it is too thick, add milk slowly
  • After the cake has cooled, crumble it into a large bowl
  • Add cream cheese frosting and mix with hands
  • Roll into small egg like shapes
  • Melt almond bark over low heat then dip the cake eggs into it until completely covered
  • Cool in the freezer on a silicone baking mat or wax paper lined baking sheet
  • Meanwhile, prepare the nests by melting peanut butter and 12 oz. white chocolate chips or almond bark over low heat
  • Once melted, remove from stove and slowly pour over pretzels
  • Combine well and then place by small amounts in the form of nests onto wax paper or silicone baking mat lined baking sheet
  • Place in freezer for 15 minutes
  • Top each nest with 1-2 carrot cake eggs


I love using pretzel sticks for this recipe.
These store at room temperature for 2-3 days. 


Serving: 1cake pop and nest | Calories: 690kcal | Carbohydrates: 97g | Protein: 8g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 43mg | Sodium: 741mg | Potassium: 328mg | Fiber: 4g | Sugar: 63g | Vitamin A: 4310IU | Vitamin C: 1.5mg | Calcium: 92mg | Iron: 1.3mg