# 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
# Method:
01 - Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a separate bowl, beat granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Stir in the dry ingredients until just combined, then fold in grated carrots, nuts, and raisins.
02 - Divide batter evenly between prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center emerges clean. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack and allow to cool completely.
03 - Beat softened cream cheese and unsalted butter in a mixing bowl until creamy. Gradually incorporate sifted powdered sugar and vanilla extract, beating until smooth and fluffy.
04 - Spread the frosting between layers and over the top and sides of the cooled cake to cover evenly.
05 - Preheat the oven to 250°F. Line a baking sheet with parchment paper and mark an 8-inch circle as a guide. Using a clean bowl, beat egg whites to soft peaks. Gradually add superfine sugar, beating until glossy stiff peaks form. Gently beat in vinegar, cornstarch, and vanilla extract.
06 - Spoon meringue onto the marked circle, shaping into a nest with raised edges. Bake for 1 hour 15 minutes, then turn off oven and leave pavlova to cool inside with the door ajar for 1 hour.
07 - In a mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - Carefully transfer meringue shell to a serving platter. Top with whipped cream and arrange fresh berries and sliced kiwi or passion fruit pulp over cream.
09 - Combine all-purpose flour, powdered sugar, and salt in a bowl. Cut in cold unsalted butter cubes until mixture forms coarse crumbs. Add egg yolk and ice water; mix until dough just comes together. Press dough into a 9-inch tart pan and 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 bake for an additional 10 minutes until golden. Let crust cool slightly.
11 - In a saucepan, whisk granulated sugar, eggs, and egg yolks until smooth. Stir in freshly squeezed lemon juice and grated lemon zest. Cook over medium heat, stirring constantly, until mixture thickens, about 5–7 minutes. Remove from heat and whisk in cubed unsalted butter until smooth.
12 - Pour lemon filling into cooled crust. Chill tart at least 2 hours until fully set before serving.
