Summertime Sunshine Cake

21 May

Summertime Sunshine Cake

If one of your loved ones doesn’t care too much for sweet desserts this is the perfect dessert for them. Light and tart-ish. Not too sweet at all. ;o)


coconut oil
1 lemon
1 orange
¾ cup carrot, grated
3 eggs
1 container (16 ounces) sour cream
1 package (18.25 ounces) organic yellow cake mix
1/8 tsp Nutmeg
¼ cup powdered sugar
Thawed, frozen whipped topping
Mint for garnish (optional)


Pre-heat oven to 325.

Brush Fluted Pan with coconut oil.

Zest lemon and orange using short strokes.

Juice lemon and orange with Juicer to measure ¼ cup total juice; set aside.

Grate carrots.

In bowl, combine eggs, sour cream, carrot, lemon zest and orange zest. Whisk until well blended using whisk. Add cake mix and nutmeg. Mix until well blended, about 1 minute. Pour batter into pan, spreading evenly.

Bake 55-60 minutes or until cake tester inserted near center comes out clean. Cool 10 minutes. Expect the cake to “fall” a bit before you invert it onto a plate. This is going to happen because of the extra carrots. Loosen cake from sides of pan; invert onto serving plate.

Drizzle reserved citrus juices over top and sides of warm cake. Sprinkle powdered sugar over cake. Garnish with mint.

Garnish each slice with whipped topping and lemon and orange wedges, if desired and if you have extra. If not, don’t do it. ;o)

Best if eaten on the same day it is made.










*Inspired by Pampered Chef.

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