# What You Need:
→ Carrot Cake
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1.5 teaspoons baking soda
04 - 1 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 0.5 teaspoon ground nutmeg
07 - 0.5 teaspoon ground ginger
08 - 1 cup granulated sugar
09 - 0.5 cup brown sugar
10 - 1 cup vegetable oil
11 - 4 large eggs
12 - 2 teaspoons vanilla extract
13 - 2.5 cups grated carrots
14 - 1 cup chopped walnuts or pecans (optional)
15 - 0.5 cup raisins (optional)
→ Cream Cheese Frosting
16 - 8 ounces cream cheese, softened
17 - 0.5 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 - 0.5 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 - 0.5 cup sliced kiwi or passion fruit pulp
→ Lemon Tart Crust
30 - 1.25 cups all-purpose flour
31 - 0.25 cup powdered sugar
32 - 0.5 teaspoon salt
33 - 0.5 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 - 0.5 cup freshly squeezed lemon juice (approximately 3 to 4 lemons)
40 - 2 teaspoons finely grated lemon zest
41 - 0.5 cup unsalted butter, cubed
# How To Make:
01 - Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a separate large bowl, beat granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
02 - Stir dry mixture into wet ingredients until just incorporated. Fold in grated carrots, chopped nuts, and raisins if using.
03 - Divide batter between pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
04 - Beat cream cheese and butter until creamy and well blended. Gradually add powdered sugar and vanilla extract, beating until smooth and fluffy.
05 - Spread frosting between layers and over the top and sides of the cooled cake. Decorate as desired.
06 - Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw an 8-inch circle as a template. In a clean bowl, beat egg whites to soft peaks. Gradually add superfine sugar, continuing to beat until stiff, glossy peaks form. Beat in vinegar, cornstarch, and vanilla extract.
07 - Pile meringue onto the circle, shaping into a nest with raised edges. Bake for 1 hour 15 minutes, then turn off oven and let pavlova cool inside with door slightly ajar for 1 hour.
08 - Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
09 - Gently transfer pavlova to a serving platter. Top with whipped cream and arrange fresh berries and sliced kiwi or passion fruit pulp.
10 - Combine flour, powdered sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and ice water; mix just until dough comes together. Press into a 9-inch tart pan. Chill for 30 minutes.
11 - Prick crust with fork, line with parchment, and fill with pie weights. Bake at 350°F (175°C) for 15 minutes. Remove weights and parchment; bake an additional 10 minutes until golden. Allow to cool slightly.
12 - In a saucepan, whisk granulated sugar, eggs, and yolks. Stir in freshly squeezed lemon juice and grated lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens (about 5–7 minutes). Remove from heat; whisk in cubed butter until smooth.
13 - Pour filling into the baked crust. Refrigerate at least 2 hours to set before serving.
