# 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 - 2–3 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
# Steps:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. In a mixing bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger together. In a separate bowl, beat granulated and brown sugars, vegetable oil, eggs, and vanilla extract until smooth. Add dry ingredients to wet and mix until just combined. Fold in grated carrots, chopped nuts, and raisins.
02 - Divide batter between prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then turn onto a wire rack to cool completely.
03 - Beat softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, beating until smooth. Spread frosting between cake layers and over the top and sides.
04 - Preheat oven to 250°F. Line a baking sheet with parchment paper and draw an 8-inch circle to use as a guide. In a clean bowl, beat egg whites to soft peaks. Gradually add superfine sugar, beating until stiff and glossy. Add vinegar, cornstarch, and vanilla extract, beating briefly to combine. Spoon meringue onto the prepared circle, shaping into a nest with raised edges.
05 - Bake the pavlova for 1 hour 15 minutes. Turn off oven and allow pavlova to cool inside the oven with door ajar for 1 hour. Carefully transfer cooled pavlova to a serving platter.
06 - Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Top the pavlova with whipped cream and arrange fresh berries and sliced kiwi or passion fruit pulp over the cream.
07 - Combine all-purpose flour, powdered sugar, and salt in a bowl. Cut in cold, cubed butter until mixture resembles coarse crumbs. Add egg yolk and ice water, mixing until dough just comes together. Press dough into a 9-inch tart pan and chill for 30 minutes.
08 - Preheat oven to 350°F. Prick chilled tart crust with a fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes. Remove pie weights and parchment, then bake an additional 10 minutes until golden. Allow crust to cool slightly.
09 - In a saucepan, whisk granulated sugar, eggs, and egg yolks. Stir in lemon juice and finely grated lemon zest. Cook over medium heat, stirring continuously until thickened (about 5 to 7 minutes). Remove from heat and whisk in cubed butter until smooth.
10 - Pour lemon filling into baked tart crust. Chill in refrigerator for at least 2 hours to set before serving.
