# 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
15 - 0.5 cup raisins
→ 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, 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 - 2.5 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
# Directions:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
02 - In a separate bowl, beat granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
03 - Stir dry mixture into wet ingredients until just combined. Fold in grated carrots, chopped nuts, and raisins.
04 - Divide batter evenly between prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
05 - Allow cakes to cool in pans for 10 minutes, then remove from pans and cool completely on wire racks. For the frosting, beat cream cheese and butter until creamy, gradually add powdered sugar and vanilla, beating until smooth. Frost between layers and over top and sides of cake.
06 - Preheat oven to 250°F. Line a baking sheet with parchment paper and draw an 8-inch circle as template. Beat egg whites until soft peaks form, gradually add superfine sugar and beat to stiff, glossy peaks. Incorporate vinegar, cornstarch, and vanilla extract.
07 - Spoon meringue onto prepared circle, shaping into a nest with raised edges. Bake for 1 hour 15 minutes. Switch off oven, and allow meringue to cool inside with door ajar for 1 hour.
08 - Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Transfer pavlova onto serving platter and top with whipped cream and fresh fruit.
09 - Mix flour, powdered sugar, and salt in a bowl. Cut in cold butter until mixture forms coarse crumbs. Add egg yolk and ice water, mixing until dough just comes together. Press into a 9-inch tart pan and chill for 30 minutes.
10 - Preheat oven to 350°F. Prick crust with fork, line with parchment, and fill with pie weights. Bake 15 minutes, remove weights, and bake an additional 10 minutes until golden. Cool slightly.
11 - In a saucepan, whisk sugar, eggs, and egg yolks. Add lemon juice and lemon zest. Cook over medium heat, stirring constantly, until thickened, about 5–7 minutes. Remove from heat and whisk in butter until smooth.
12 - Pour filling into cooled crust and chill at least 2 hours until set.
