A special Easter dessert that is perfect as the centerpiece too!
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2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 medium (3 cups) carrots, shredded
2/3 cup Land O Lakes® Butter, softened
1/2 cup sour cream
4 large Land O Lakes® Eggs
1 teaspoon vanilla
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 vanilla
1 cup sweetened flaked coconut
Green food color
Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside.
Combine 2 cups flour, sugar, baking powder, baking soda and salt in bowl; mix well. Add all remaining cake ingredients; beat at medium speed, scraping bowl often, until well mixed.
Pour batter into prepared pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
Stir together 1/4 cup flour and milk in 1-quart saucepan until dissolved. Cook over medium heat, stirring constantly, 4-5 minutes or until thickened. Cool completely.
Combine 1 cup butter, powdered sugar and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add cooled flour mixture. Continue beating until fluffy.
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.