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Spring Desserts ideas

Twice baked is twice as nice.

By k eleanorPublished 10 months ago 4 min read

1. Lemon Icebox Pie

If you’re familiar with icebox cakes, you know they’re super easy, and wildly impressive. Why not use that same technique for pie!? Well, turns out, when it comes to this pie, we actually prefer the flavor and setting power of baking. You live, you learn. Don’t worry, this lemon dessert is still one of the easiest pies to make, and definitely deserves a spot on your list.



14 graham crackers

1 tbsp. granulated sugar

1/8 tsp. kosher salt

1/2 c. (1 stick) butter, melted


2 (14-oz.) cans sweetened condensed milk

4 large egg yolks

3/4 c. freshly squeezed lemon juice

1/8 tsp. kosher salt


1 c. heavy cream


Step 1

Make crust: Preheat oven to 325°. In a food processor, pulse graham crackers, sugar, and salt until fine crumbs, about 20 seconds. Add butter and pulse until combined.

Step 2

Using the bottom of a glass or measuring cup, press graham cracker mixture into the bottom and up the sides of the pie plate. (Don't press too hard.)

Step 3

Bake until crust begins to brown, 15 minutes. Transfer pie plate to a cooling rack to cool, about 30 minutes.

Step 4

Make filling: While the crust is cooling, increase oven temperature to 375°. In a medium bowl, whisk condensed milk and yolks until smooth, then add the lemon juice and salt and whisk until combined.

Step 5

Pour filling into cooled crust, and bake until edges are set and center is still slightly jiggly, about 20 minutes. Let cool for about 15 minutes, then refrigerate until set, at least 3 hours.

Step 6

Make whipped cream: In a large, cold bowl (or in the bowl of a stand mixer), beat cream until stiff peaks form.

Step 7

When ready to serve, pile whipped cream on center of chilled pie.

2. Carrot Cake

The secret to moist and tender carrot cake.

The best way to guarantee your cake doesn’t turn out dry or crumbly is to swap butter for vegetable oil in the cake batter. Why? Consider the ingredient on its own: Vegetable oil is liquid at room temperature, while butter is solid, meaning this cake will stay soft long after it’s been baked.

Also, though it's very tempting, please do not buy preshredded carrots. We recommend using the large holes on a box grater for the best texture and size, but if you're pressed for time, you can use the grater attachment on your food processor if you've got one.



Cooking spray

2 3/4 c. (320 g.) all-purpose flour

2 tsp. baking powder

2 tsp. ground cinnamon

1 1/2 tsp. kosher salt

1 tsp. baking soda

2 c. (400 g.) granulated sugar

1 1/2 c. vegetable oil

4 large eggs

1 tsp. pure vanilla extract

3 1/2 c. (347 g.) shredded peeled carrots

1 c. raisins

1 c. toasted pecans, coarsely chopped, plus more for serving


2 (8-oz.) blocks cream cheese, softened

1 c. (2 sticks) unsalted butter, softened

1/2 tsp. kosher salt

8 c. (960 g.) confectioners' sugar

2 tsp. pure vanilla extract



Step 1

Place a rack in middle of oven; preheat to 350°. Grease 3 (8") round cake pans with cooking spray. In a large bowl, whisk flour, baking powder, cinnamon, salt, and baking soda.

Step 2

In another large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat granulated sugar and oil until well combined. Add eggs one at a time, beating well after each addition, then beat in vanilla. Fold in dry ingredients until just combined, then fold in carrots, raisins, and pecans.

Step 3

Divide batter among prepared pans. Bake cakes until a tester inserted into the center comes out clean, 30 to 35 minutes. Let cool 15 minutes, then invert cakes onto wire racks and let cool completely.


Step 1

In a large bowl, using handheld mixer on medium-high speed, beat cream cheese, butter, and salt until smooth. Add confectioners' sugar and vanilla and continue to beat until smooth and spreadable.

Step 2

Using a serrated knife, cut off tops of cakes so surface is flat, if needed. Arrange 1 cake on a platter. Spread top with frosting. Top with the second cake, more frosting, then the third cake. Spread remaining frosting over top and sides of cake. Sprinkle with pecans.


About the Creator

k eleanor

Writer focused on film, media, fandom, music, comic, and all things geeky. Here you'll find Breakdowns, Analysis, Easter Eggs of Movies and series. Every universe comes together at this place. So just sit back, relax and enjoy the ride.

Reader insights

Nice work

Very well written. Keep up the good work!

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Comments (1)

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  • Denise Larkin2 months ago

    Great recipe for this cake.

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