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Cake: Easter Basket Cake

Source of Recipe


Cooks Recipes






List of Ingredients



• 2 cups all-purpose flour
  
• 1 1/2 cups granulated sugar
  
• 1 teaspoon baking powder
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 3 cups shredded carrots
  
• 2/3 cup Land O Lakes butter, softened
  
• 1/2 cup Land O Lakes sour cream
  
• 4 large eggs
  
• Frosting:
  
• 1/4 cup all-purpose flour
  
• 1 cup milk
  
• 1 cup Land O Lakes butter, softened
  
• 1 1/4 cups powdered sugar
  
• 1/2 teaspoon almond extract
  
• 1 cup sweetened flaked coconut
  
• Green food color
  
• Jelly beans
  






Instructions



1. Preheat oven to 350 degrees. Combine 2 cups flour, sugar, baking powder, baking soda and salt in large mixer bowl. Add carrots, 2/3 cup butter, sour cream and eggs. Beat at medium speed, scraping bowl often, until well mixed. Pour batter into 2 greased and floured 9 inch round cake pans. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
   
   
2. Stir together 1/4 cup flour and milk in 1 quart saucepan until dissolved. Cook over medium heat, stirring constantly, until thickened (4 to 5 minutes). Cool completely. Combine 1 cup butter, powdered sugar and almond extract in small mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add cooled flour mixture. Continue beating until fluffy.
   
   
3. Place 1 cake layer on serving platter; spread with 3/4 cup frosting. Place second layer on top of frosted layer. Frost top and sides of cake. Sprinkle top and sides of cake with 3/4 cup flaked coconut. Tint remaining coconut with green food color. Form nest on top of cake with green coconut. Before serving, fill nest with jelly beans.
   
   
4. Makes 16 servings.
   
   
5. Nutrition Facts (1 serving): Calories: 420, Fat: 24 g, Cholesterol: 110 mg, Sodium: 430 mg, Carbohydrates: 48 g, Dietary Fiber: 2 g, Protein: 5 g