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Easter Basket Cake

Easter Basket Cake

A special Easter dessert that is perfect as the centerpiece too!


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Learn How it Works...

1 hr
Prep Time
1 hr 55 min
Total Time
16
servings

Ingredients

Cake

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

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 vanilla

1 cup sweetened flaked coconut

Green food color

Jelly beans

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    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.

  6. STEP 6

    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.

  7. STEP 7

    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.

Nutrition (1 serving)

420 Calories
24 Fat (g)
110 Cholesterol (mg)
430 Sodium (mg)
48 Carbohydrates (g)
2 Dietary Fiber
5 Protein (g)
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