# What You'll 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 mixed 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 - 2–3 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
40 - 2 teaspoons finely grated lemon zest
41 - 0.5 cup unsalted butter, cubed
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. In a medium bowl, whisk 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 ingredients into wet mixture until just blended. Fold in grated carrots, nuts, and raisins. Divide batter between the prepared pans and bake for 25 to 30 minutes. Test with a toothpick for doneness. Cool cakes in pans for 10 minutes, then invert on a rack to cool completely.
03 - In a bowl, beat softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, beating until smooth.
04 - Spread frosting between cake layers and over the top and sides. Decorate as desired.
05 - Preheat oven to 250°F. Line a baking sheet with parchment paper and draw an 8-inch circle. In a clean bowl, beat egg whites to soft peaks. Gradually add superfine sugar; beat to stiff, glossy peaks. Beat in vinegar, cornstarch, and vanilla. Shape meringue onto the circle, forming a nest.
06 - Bake pavlova for 1 hour and 15 minutes. Turn off oven and cool inside oven with the door ajar for 1 hour to preserve texture.
07 - Whip heavy cream with powdered sugar and vanilla until soft peaks form. Transfer pavlova meringue to a platter. Top with whipped cream and fresh fruit.
08 - In a bowl, mix flour, powdered sugar, and salt. Cut in cold butter to create coarse crumbs. Add egg yolk and ice water; mix until dough comes together. Press dough into a 9-inch tart pan. Chill for 30 minutes.
09 - Preheat oven to 350°F. Prick crust with a fork, line with parchment, and fill with pie weights. Bake for 15 minutes; remove weights and parchment, then bake another 10 minutes until golden. Cool slightly.
10 - Whisk granulated sugar, eggs, and egg yolks in a saucepan. Stir in lemon juice and zest. Cook over medium heat, stirring constantly, until thickened, about 5 to 7 minutes. Remove from heat and whisk in butter until smooth.
11 - Pour filling into cooled crust and chill at least 2 hours to set before serving.
