# What You 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 assorted 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 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
# Step-by-step guide:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl. In a separate large bowl, beat granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth. Incorporate dry ingredients, then fold in grated carrots, walnuts or pecans, 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. Allow cakes to cool in pans for 10 minutes. Turn out onto a rack and cool completely.
03 - Beat softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, beating until smooth and fluffy.
04 - Spread cream cheese frosting between cake layers and over the top and sides.
05 - Preheat oven to 250°F. Line a baking sheet with parchment paper and use an 8-inch circle as a guide. In a clean bowl, beat egg whites to soft peaks. Gradually add superfine sugar, beating to stiff glossy peaks. Blend in vinegar, cornstarch, and vanilla extract.
06 - Pour meringue onto parchment circle, forming a nest with slightly raised edges. Bake for 1 hour 15 minutes. Turn off oven and cool pavlova inside with door ajar for 1 hour.
07 - Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - Transfer pavlova gently to a serving platter. Top with whipped cream and arrange assorted fresh berries and sliced kiwi or passion fruit as desired.
09 - Combine flour, powdered sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and ice water; mix until dough forms. Press dough into a 9-inch tart pan. Chill for 30 minutes.
10 - 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, bake an additional 10 minutes until golden. Cool slightly.
11 - Whisk together granulated sugar, eggs, and egg yolks in a saucepan. Stir in lemon juice and 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.
12 - Pour filling into cooled crust. Chill for at least 2 hours to allow tart to set before serving.
