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