# What Goes In:
→ 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 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 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 (175°C). Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, beat granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until mixture is smooth.
02 - Stir the dry mixture into the wet ingredients until just blended. Fold in grated carrots, nuts, and raisins if using. Divide batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
03 - Let cakes cool in their pans for 10 minutes, then turn out onto a wire rack to cool completely. Beat cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla, beating until frosting is smooth. Spread frosting between cake layers and over the top and sides.
04 - Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and mark an 8-inch circle as a guide. Beat egg whites to soft peaks. Gradually add superfine sugar, beating to stiff, glossy peaks. Mix in vinegar, cornstarch, and vanilla extract.
05 - Spread meringue onto the prepared circle, forming a nest with slightly raised edges. Bake for 75 minutes. Turn off oven and leave pavlova inside with the door ajar for 1 hour to cool and dry.
06 - Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently transfer pavlova to a serving platter. Top with whipped cream and arrange fresh berries and sliced kiwi or passion fruit.
07 - In a mixing bowl, combine flour, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and enough ice water to bring dough together. Press dough evenly into a 9-inch tart pan. Chill for 30 minutes.
08 - Preheat oven to 350°F (175°C). Prick crust with a fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes, remove weights and parchment, then bake 10 more minutes until golden. Allow crust to cool slightly.
09 - In a saucepan, whisk granulated sugar, eggs, and egg yolks until blended. 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 butter until silky.
10 - Pour lemon filling into the cooled crust. Chill for at least 2 hours to set before serving.
