# What You'll 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
# Step-by-Step Directions:
01 - Preheat 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 large bowl, beat sugars, oil, eggs, and vanilla until smooth. Stir in dry ingredients until just combined. Fold in grated carrots, nuts, and raisins.
02 - Divide batter between pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
03 - Beat cream cheese and unsalted butter in a bowl until creamy. Gradually add powdered sugar and vanilla extract, beating until smooth.
04 - Spread frosting between layers and over the top and sides of the cooled cakes.
05 - Preheat oven to 250°F. Line a baking sheet with parchment paper and draw 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. Beat in vinegar, cornstarch, and vanilla.
06 - Pile meringue onto the prepared circle, forming a nest with slightly raised edges. Bake for 75 minutes. Turn off oven, cool pavlova inside with door ajar for 1 hour.
07 - Whip heavy cream with powdered sugar and vanilla until soft peaks form.
08 - Gently transfer pavlova to platter, spread whipped cream over top, and arrange fresh berries and kiwi or passion fruit on top.
09 - Combine flour, powdered sugar, and salt in a bowl. Cut in cold cubed butter until mixture resembles coarse crumbs. Add egg yolk and ice water, mixing until dough just comes together. Press 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 bake 10 more minutes until golden. Cool slightly.
11 - Whisk sugar, eggs, and yolks in saucepan. Stir in lemon juice and zest. Cook over medium heat, stirring, until thickened (about 5 to 7 minutes). Remove from heat and whisk in cubed butter until smooth.
12 - Pour lemon filling into crust and chill at least 2 hours to set.
