This vegan almond cake is topped with a refreshing citrus glaze. The perfect tea time treat or Easter brunch dish.

Lemon Chantilly Cream Cake – light and fluffy lemon chantilly cake made with REAL lemon juice and zest, plus fresh Chantilly whipped cream.

Deliciously soft carrot cake made with real carrots, cinnamon, nutmeg, and spices, frosted with brown butter cream cheese.

Sweet and tangy Lemon Pie is an easy make ahead dessert recipe that’s bursting with bright citrus flavor!

Small Batch Carrot Cake Cupcakes make just 6 moist cupcakes, packed with fresh carrots and spices and topped cream cheese buttercream.

The best, melt-in-your-mouth soft batch carrot cake cookies with sweet and creamy cream cheese frosting.

These Carrot Cake Cookies have all of the classic cake flavors you love but re-vamped into a wholesome breakfast cookie!

Beet Pickled Goat Cheese Deviled Eggs -Beet Pickled Eggs with creamy goat cheese filling, topped with pistachios and honey!

Dye free naturally colored eggs for your Easter brunch!

Deviled eggs are hard-boiled eggs, shelled, cut in half, and filled with the hard-boiled egg’s yolk mixed with other ingredients