# 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 fresh berries (strawberries, raspberries, blueberries, etc.)
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
40 - 2 teaspoons finely grated lemon zest
41 - 0.5 cup unsalted butter, cubed
# Cooking Steps:
01 - Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans. Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl. In a separate bowl, beat granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
02 - Stir dry ingredients into the wet mixture until just combined. Fold in grated carrots, chopped nuts, and raisins if using. Divide batter evenly between cake pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes 10 minutes in pans, then transfer to a rack to cool completely.
03 - Beat softened cream cheese and unsalted butter together until creamy. Gradually add powdered sugar and vanilla extract, beating until frosting is smooth.
04 - Spread cream cheese frosting between the cake layers, then cover the top and sides of the cake evenly.
05 - Preheat the oven to 250°F. Line a baking sheet with parchment paper and draw an 8-inch circle. Beat egg whites in a clean bowl to soft peaks. Gradually add superfine sugar, beating to stiff, glossy peaks. Mix in white vinegar, cornstarch, and vanilla extract.
06 - Spoon meringue onto the prepared circle, shaping it into a nest with raised edges. Bake for 1 hour 15 minutes. Turn off the oven and let the pavlova cool inside with the door cracked open for an additional hour.
07 - Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently transfer pavlova onto a platter. Top with whipped cream and arrange fresh berries and sliced kiwi or passion fruit pulp for garnish.
08 - Combine flour, powdered sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Mix in egg yolk and ice water until dough forms. Press dough into a 9-inch tart pan and refrigerate 30 minutes.
09 - Preheat oven to 350°F. Prick crust with a fork, line with parchment, and add pie weights. Bake 15 minutes, remove weights, and bake an additional 10 minutes until golden. Allow crust to cool slightly.
10 - Whisk granulated sugar, eggs, and egg yolks together in a saucepan. Stir in lemon juice and zest. Cook over medium heat, stirring constantly until mixture thickens, about 5–7 minutes. Off the heat, whisk in cubed unsalted butter until filling is smooth.
11 - Pour filling into the prepared crust and refrigerate for at least 2 hours to set before slicing and serving.
