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Kidzworld Kitchen: Easter

Apr 01, 2015

Pastels colours, bunny rabbits and chocolate galore! What’s not to love about Easter?!

This festive holiday is all about the sweet treats! So this year instead of hunting for the same old chocolate eggs, try hiding pretty little bags of homemade jelly bean bark. It’s colourful, delicious and best of all, it’s only 3 ingredients, so a total cinch to make!

Then for a perfect after dinner dessert idea that will fit the rabbit theme here is a recipe for carrot cake cupcakes with cream cheese frosting.

Easter Carrot Cake


For the cake:

  • 2 cups all purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 3 cups grated carrots (appx. one pound)

For the icing:

  • 1 (8 oz.) package cream cheese (room temp.)
  • 1 stick of butter (room temp.)
  • 4 cups icing sugar
  • 2 tsps pure vanilla extract


  1. Preheat the oven to 350-F
  2. Fill cupcake pans with liners
  3. In a large mixing bowl stir together flour, sugar, soda, cinnamon and salt
  4. Add the eggs, vegetable oil and grated carrots to the flour mixture and stir until well combined
  5. Divide batter into cupcake pan and bake for approx 15 minutes (Hint! Tell if your cake is finished by inserting a toothpick into the center, if it comes out clean it is finished)
  6. Remove cake and allow to cool completely
  7. To make icing, place the cream cheese and butter in a medium-sized mixing bowl and cream until both are well mixed
  8. Then slowly add the icing sugar in small increments until all gone and then the vanilla. Chill icing until ready to frost cake
  9. Decorate with Easter themed sprinkles, candy carrots, chocolate eggs etc.

Easter Carrot Cake CupcakesEaster Carrot Cake CupcakesCourtesy of Love Sugar Cakes

Jelly Bean Chocolate Bark


  • 2 cups (12-oz. pkg) white chocolate chips or baking melts
  • 2 teaspoons vegetable shortening
  • 1/2 cup jelly beans


  1. Line a baking sheet with wax paper
  2. In a medium microwave-safe bowl heat chocolate and vegetable shortening, uncovered, on medium heat for 1 minute
  3. Remove and stir well, if there are still lumps return to microwave for 10 more seconds at a time until just melted and smooth (Hint! Sometimes stirring the warm chocolate will be enough to melt the small lumps)
  4. Stir in half of the jelly beans
  5. Spread mixture onto prepared baking sheet
  6. Sprinkle with remaining jelly beans
  7. Refrigerate for about 15 minutes or until firm
  8. Break into pieces and store in airtight container at room temperature

Jelly Bean Chocolate BarkJelly Bean Chocolate BarkCourtesy of Love Sugar Cakes

Remember, be creative, have fun and above all, safety first! Always talk to the adult in charge before you get your chef on! Happy Easter everyone!

Recipes courtesy of Love Sugar Cakes



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