Easter Basket Cake Recipe

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

 Preheat oven.  Grease and flour pans

 Combine 2 cups flour, sugar, baking powder, baking soda and salt in large bowl. Add carrots, 2/3 cup butter, sour cream and eggs. Beat at medium speed, scraping bowl often, until well mixed.

 Pour batter prepared pans. Bake 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, until thickened (4 to 5 minutes). Cool completely.

Combine 1 cup butter, powdered sugar and almond extract in small 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..

Yield: 16 servings