When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Easter Basket Cake Recipe

Easter Basket Cake Recipe

A special Easter dessert that is perfect as the centerpiece too! Offer to bring the dessert when you head to Grandma’s house for Easter. Your family will be amazed at your creation!

Easter Basket Cake with jelly beans and coconut

2 cups All-purpose flour
1 1/2 cups Sugar
1 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
6 medium or 3 cups Carrots, shredded
2/3 cup Butter, softened
1/2 cup Sour cream
4 Eggs

Easter Basket Cake Frosting

1/4 cup All -purpose flour
1 cup Milk
1 cup Butter, softened
1 1/4 cups Powdered sugar
1/2 tsp Almond extract
1 cup Flaked coconut
Green food coloring
Jelly Beans

Oven Temp ~ 350°
Baking Time ~ 25 -
Pan Type ~ two (9-inch round cake pans)
Preheat the oven. Grease and flour cake pans.

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

Pour batter into prepared pans. Bake Easter Basket cake until toothpick inserted in center comes out clean. Cool for 10 minutes, then remove from pans. Cool Easter cake completely.

Stir together 1/4 cup flour and the 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 a 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 Easter Basket 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 the green coconut. Before serving, fill nest with jelly beans.

Recipe Yields: 16 servings

12 Servings
Nutrition facts:
Serving Size 172 g
Calories 544
Calories from Fat 288
Total Fat 32.0g 49%
Saturated Fat 20.2g 101%
Cholesterol 128mg 43%
Sodium 438mg 18%
Total Carbohydrates 60.7g 20%
Dietary Fiber 2.0g 8%
Sugars 40.2g
Protein 6.0g
Vitamin A 110% • Vitamin C 4% • Calcium 6% • Iron 13%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!