Let’s take a moment to talk about carrot cake. Not just any carrot cake, though—this carrot cake. A gluten-free carrot cake that manages to be outrageously moist, tender, and deeply flavorful without the help of gluten, and without even the usual tangle of shredded carrots. This version uses mashed, boiled carrots, a technique that may raise an eyebrow at first, but trust me, it changes the game. Pair that with a billowy, buttery vanilla buttercream and you’ve got a dessert that feels equally at home on an Easter brunch table or at the center of a weekday “just because” celebration. Let's dive deep into the delicious details of this cake—what makes it tick, why it works, and why it might just be the best carrot cake you've never tried.

As soon as the first daffodils start blooming and the pastel-wrapped candies begin to line grocery store shelves, you know what time it is—Easter baking season. And while there are countless recipes for cakes, cupcakes, and candies, there’s one treat that captures the spirit of the season in a single, magical bite: Gluten-Free Cadbury Mini Egg Nest Cookie Cups.

These aren’t your average cookie or cupcake. They’re part dessert, part edible art project, and 100% joy. Picture this: a tender, chewy chocolate chip cookie shaped into a mini cup, filled with rich chocolate buttercream, piped into a charming little nest, and topped with glossy Cadbury Mini Eggs. They’re sweet. They’re playful. They’re festive. And they just happen to be gluten-free—with a texture so good, no one will know the difference.

Whether you’re baking for a gluten-free kiddo, want a safe treat at the Easter table, or just love a good spring-themed dessert, these cookie cups check every box. 🍪🪺

For these Peanut Butter Easter Eggs, I decided that I would make it a mission for myself to make them as similar as I could to a Reese's Egg because they aren't gluten-free. I wanted to eliminate some of the sugar that is usually in traditional eggs because they are sometimes way too sweet. So, I added a tiny bit of salt and butter and cut the powdered sugar down by a ton. You can dip them in chocolate the traditional way, but I got a silicone egg mold from Amazon to make them look a little bit fancier!