# 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
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
# How To Make It:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a separate bowl, beat granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
02 - Stir dry ingredients into the wet mixture until just combined. Fold in grated carrots, nuts, and raisins. Divide batter between pans. Bake for 25 to 30 minutes, or until a toothpick comes out clean. Cool cakes in pans for 10 minutes, then turn out onto a rack to cool completely.
03 - Beat softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, beating until smooth.
04 - Frost between layers and over top and sides of cooled carrot cake.
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, beating to stiff, glossy peaks. Beat in vinegar, cornstarch, and vanilla.
06 - Pile meringue onto drawn circle, shaping into a nest with raised edges. Bake for 1 hour and 15 minutes. Turn off oven and cool pavlova inside with door ajar for 1 hour.
07 - Whip heavy cream with powdered sugar and vanilla to soft peaks. Gently transfer pavlova to a platter. Top with whipped cream and arrange berries and sliced kiwi or passion fruit pulp.
08 - In a bowl, combine flour, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and ice water, mixing just until dough comes together. Press into a 9-inch tart pan; chill for 30 minutes.
09 - Preheat oven to 350°F. Prick crust with a fork, line with parchment, fill with pie weights. Bake for 15 minutes, remove weights, bake 10 more minutes until golden. Cool slightly.
10 - In a saucepan, whisk granulated sugar, eggs, and egg yolks. 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 cubed butter until smooth.
11 - Pour lemon filling into tart crust and chill at least 2 hours until set.
