# What You'll Need:
→ Carrot Cake
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 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 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 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
40 - 2 teaspoons finely grated lemon zest
41 - 1/2 cup unsalted butter, cubed
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger together in a bowl. In a separate bowl, beat granulated sugar, brown sugar, oil, eggs, and vanilla extract until well blended. Add dry ingredients and mix until just combined. Fold in grated carrots, nuts, and raisins. Divide batter evenly between pans and bake for 25–30 minutes. Test doneness with a toothpick. Allow cakes to cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
02 - In a mixing bowl, beat softened cream cheese and butter until smooth and creamy. Gradually incorporate powdered sugar and vanilla extract, beating until frosting is smooth. Spread frosting between cake layers and over the top and sides.
03 - Preheat oven to 250°F. Line a baking sheet with parchment paper and mark an 8-inch circle. Using an electric mixer, beat egg whites to soft peaks. Slowly add sugar, beating until stiff, glossy peaks form. Add white vinegar, cornstarch, and vanilla extract, mixing gently. Spoon meringue onto the circle, shaping into a nest with raised edges. Bake for 1 hour and 15 minutes. After baking, turn off oven and allow pavlova to cool inside, door ajar, for 1 hour.
04 - Beat heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently transfer cooled pavlova to a serving platter. Top with whipped cream and arrange berries and kiwi or passion fruit.
05 - In a bowl, blend flour, powdered sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add egg yolk and ice water, mixing just until dough forms. Press dough into a 9-inch tart pan and chill for 30 minutes. 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 bake for an additional 10 minutes or until golden. Cool slightly.
06 - Whisk granulated sugar, eggs, and egg yolks in a saucepan. Stir in lemon juice and zest. Cook over medium heat, stirring constantly, until mixture thickens, approximately 5–7 minutes. Remove from heat and whisk in cubed butter until smooth. Pour filling into tart shell and refrigerate for at least 2 hours, allowing it to set.
