# What You Need:
→ Carrot Cake
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 1/2 teaspoons baking soda
04 - 1 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon ground ginger
08 - 1 cup granulated sugar
09 - 1/2 cup brown sugar
10 - 1 cup vegetable oil
11 - 4 large eggs
12 - 2 teaspoons vanilla extract
13 - 2 1/2 cups grated carrots
14 - 1 cup chopped walnuts or pecans (optional)
15 - 1/2 cup raisins (optional)
→ Cream Cheese Frosting
16 - 8 ounces cream cheese, softened
17 - 1/2 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 - 1/2 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 - 1/2 cup sliced kiwi or passion fruit pulp
→ Lemon Tart Crust
30 - 1 1/4 cups all-purpose flour
31 - 1/4 cup powdered sugar
32 - 1/2 teaspoon salt
33 - 1/2 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 - 1/2 cup freshly squeezed lemon juice
40 - 2 teaspoons finely grated lemon zest
41 - 1/2 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.
02 - In a large bowl, beat granulated sugar, brown sugar, oil, eggs, and vanilla until blended. Stir in the dry mixture until just incorporated.
03 - Gently fold in grated carrots, nuts, and raisins. Divide batter evenly between pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto a rack to cool completely.
04 - Beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
05 - Spread frosting between cake layers and cover the top and sides generously. Decorate as desired.
06 - Preheat oven to 250°F. Line a baking sheet with parchment and draw an 8-inch circle as a template. Beat egg whites to soft peaks, then gradually add superfine sugar; beat until stiff, glossy peaks form.
07 - Add vinegar, cornstarch, and vanilla. Pile meringue onto the circle, forming a nest with raised edges. Bake for 1 hour 15 minutes. Turn off oven and cool meringue in oven with door ajar for 1 hour.
08 - Whip heavy cream with powdered sugar and vanilla until soft peaks form.
09 - Transfer cooled pavlova to a platter. Top with whipped cream and arrange fresh fruit atop.
10 - 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 into a 9-inch tart pan. Refrigerate for 30 minutes.
11 - Preheat oven to 350°F. Prick crust with a fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes, remove weights and paper, and bake an additional 10 minutes until golden. Allow to cool slightly.
12 - In a saucepan, whisk together granulated sugar, eggs, and yolks. Stir in lemon juice and zest. Cook over medium heat, stirring constantly, until thickened, about 5–7 minutes. Remove from heat and whisk in cubed butter until smooth.
13 - Pour lemon filling into baked crust and chill for at least 2 hours until set.
