# What You Need:
→ Carrot Cake
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 and 1/2 teaspoons baking soda
04 - 1 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon ground ginger
08 - 1 cup granulated sugar
09 - 1/2 cup brown sugar
10 - 1 cup vegetable oil
11 - 4 large eggs
12 - 2 teaspoons vanilla extract
13 - 2 and 1/2 cups grated carrots
14 - 1 cup chopped walnuts or pecans (optional)
15 - 1/2 cup raisins (optional)
→ Cream Cheese Frosting
16 - 8 ounces cream cheese, softened
17 - 1/2 cup unsalted butter, softened
18 - 2 cups powdered sugar, sifted
19 - 1 teaspoon vanilla extract
→ Pavlova
20 - 4 large egg whites, at room temperature
21 - 1 cup superfine sugar
22 - 1 teaspoon white vinegar
23 - 1 teaspoon cornstarch
24 - 1/2 teaspoon vanilla extract
→ Pavlova Toppings
25 - 1 cup heavy cream
26 - 2 tablespoons powdered sugar
27 - 1 teaspoon vanilla extract
28 - 1 cup fresh berries
29 - 1/2 cup sliced kiwi or passion fruit pulp
→ Lemon Tart Crust
30 - 1 and 1/4 cups all-purpose flour
31 - 1/4 cup powdered sugar
32 - 1/2 teaspoon salt
33 - 1/2 cup unsalted butter, cold and cubed
34 - 1 large egg yolk
35 - 2 to 3 tablespoons ice water
→ Lemon Tart Filling
36 - 1 cup granulated sugar
37 - 3 large eggs
38 - 2 large egg yolks
39 - 1/2 cup freshly squeezed lemon juice (about 3 to 4 lemons)
40 - 2 teaspoons finely grated lemon zest
41 - 1/2 cup unsalted butter, cubed
# How To Make It:
01 - Preheat oven to 350°F. Grease and flour two 8-inch cake pans. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a separate bowl, beat granulated sugar, brown sugar, oil, eggs, and vanilla until combined. Add the dry ingredients and mix just until combined. Fold in grated carrots, nuts, and raisins. Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
02 - Beat cream cheese and unsalted butter together until creamy. Gradually add powdered sugar and vanilla extract, beating until smooth. Frost the carrot cake between layers, over the top, and over the sides.
03 - Preheat oven to 250°F. Line a baking sheet with parchment paper, marking an 8-inch circle as a guide. In a clean bowl, beat the egg whites to soft peaks. Gradually add superfine sugar, continuing to beat until stiff, glossy peaks form. Beat in vinegar, cornstarch, and vanilla extract. Spoon the meringue onto the circle, shaping a nest with slightly raised edges. Bake for 1 hour 15 minutes. Turn off oven, prop door ajar, and allow pavlova to cool inside for 1 hour.
04 - Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently transfer pavlova to a serving platter. Top with whipped cream and arrange fresh berries and sliced kiwi or passion fruit pulp over the surface.
05 - Combine flour, powdered sugar, and salt in a bowl. Cut in cold, cubed butter until the mixture resembles coarse crumbs. Add egg yolk and ice water, mixing just until the dough comes together. Press dough into a 9-inch tart pan. Chill for 30 minutes.
06 - Preheat oven to 350°F. Prick the crust with a fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes; remove weights and parchment, bake an additional 10 minutes until golden. Cool slightly before filling.
07 - Whisk together granulated sugar, eggs, and egg yolks in a saucepan. Stir in lemon juice and finely grated zest. Cook over medium heat, stirring continuously, until thickened, approximately 5 to 7 minutes. Remove from heat and whisk in unsalted butter until smooth.
08 - Pour lemon filling into the cooled tart crust. Chill for at least 2 hours until fully set.
