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Easter Basket 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


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.

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