Sunshine Cake

Brush Stoneware Fluted Pan with vegetable oil using Chef's Silcone Basting Brush.
Using Zester/Scorer, zest lemon and orange using short strokes. Juice lemon and orange with Juicer to measure 1/4 cup total juice; set aside. Grate carrot using Rotary Grater.
In Classic Batter Bowl, combine eggs, sour cream, carrot, lemon zest and orange zest. Whisk until well blended using Stainless Whisk. Add cake mix. Mix until well blended, about 1 minute using Mix 'N Scraper®. Pour batter into pan, spreading evenly.
Microwave on HIGH 11-14 minutes or until wooden pick inserted near center comes out clean. (Cake will be slightly moist on top near center.) Let stand in microwave 10 minutes. Loosen cake from sides of pan; invert onto serving plate.
Using clean basting brush, brush reserved citrus juices over top and sides of warm cake. Sprinkle powdered sugar over cake using Flour/Sugar Shaker. Cut into slices using Bread Knife. Garnish with whipped topping and lemon and orange wedges, if desired.

Ingredient :

1 lemon
1 orange
1 small carrot, grated
3 eggs
1 container (16 oz/473 mL) sour cream
1 pkg (18.25 oz/510-520 g) yellow cake mix
1/4 cup (50 mL) powdered sugar
thawed, frozen whipped topping (optional)
lemon and orange wedges (optional)