Easter Basket Cake

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 butter, softened
1/2 cup sour cream
4 eggs

Frosting:
1/4 cup all-purpose flour
1 cup milk
1 cup butter, softened
1-1/4 cups powdered sugar
1/2teaspoon almond extract
1 cup flaked coconut
Green food color
Jelly beans

Heat oven to 350 degrees. Combine 2 cups flour, sugar, baking powder, baking soda and salt in large mixer bowl. Add carrots, 2/3 cup butter, sour cream and eggs. Beat at medium speed, scraping bowl often, until well mixed.

Pour batter into 2 greased and floured 9-inch round cake pans. Bake for 25 to 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, until thickened (4 to 5 minutes). Cool completely.

Combine 1 cup butter, powdered sugar and almond extract in small mixer 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. Makes 16 servings