# What You'll 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 mixed 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
40 - 2 teaspoons finely grated lemon zest
41 - 1/2 cup unsalted butter, cubed
# How to Cook:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, beat together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Stir the dry ingredients into the wet mixture until just combined, then gently fold in grated carrots, chopped nuts, and raisins.
02 - Divide batter evenly between prepared pans. Bake for 25 to 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 rack and cool completely.
03 - In a large mixing bowl, beat softened cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until fully incorporated and creamy.
04 - Place one cake layer on a serving plate, spread frosting over the top, add the second layer, then frost the top and sides of the cake evenly.
05 - Preheat oven to 250°F. Line a baking sheet with parchment and outline an 8-inch circle. In a clean bowl, beat egg whites to soft peaks, then gradually add superfine sugar and beat to stiff, glossy peaks. Beat in white vinegar, cornstarch, and vanilla extract.
06 - Spoon meringue onto the circle, forming a nest with raised edges. Bake for 1 hour and 15 minutes. Turn off oven and let pavlova cool inside the oven with the door ajar for 1 hour.
07 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla to soft peaks. Carefully transfer cooled meringue base to a serving platter, spread whipped cream over the center, and garnish with fresh berries and kiwi or passion fruit.
08 - In a bowl, combine flour, powdered sugar, and salt. Using a pastry cutter or fingertips, cut in cold butter until mixture forms coarse crumbs. Add egg yolk and ice water; mix just until dough forms. Press dough into a 9-inch tart pan. Chill for 30 minutes.
09 - Preheat oven to 350°F. Prick chilled crust with a fork, line with parchment, fill with pie weights, and bake for 15 minutes. Remove weights and parchment, then bake for another 10 minutes until golden. Cool slightly.
10 - In a saucepan, whisk together granulated sugar, eggs, and egg yolks. Stir in lemon juice and lemon zest. Cook over medium heat, stirring constantly, until mixture thickens, about 5 to 7 minutes. Remove from heat and whisk in cubed butter until smooth. Pour filling into warm crust and chill for at least 2 hours before serving.
