# Ingredient List:
→ 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, 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:
01 - Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a mixing bowl.
02 - In a separate bowl, beat granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well blended.
03 - Add dry ingredients to wet mixture, stirring until just incorporated. Fold in grated carrots, nuts, and raisins.
04 - Divide batter evenly between cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a cooling rack.
05 - Beat softened cream cheese and butter until creamy. Gradually add sifted powdered sugar and vanilla extract, mixing until smooth.
06 - Frost between layers and cover the top and sides of the cooled cakes.
07 - Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw an 8-inch circle as a guide. Beat egg whites to soft peaks, gradually adding superfine sugar, then continue beating to stiff, glossy peaks.
08 - Gently fold in vinegar, cornstarch, and vanilla extract. Spoon meringue onto the circle, shaping a nest with raised edges. Bake for 1 hour 15 minutes, then turn off oven and let pavlova cool inside with door ajar for 1 hour.
09 - Whip heavy cream with powdered sugar and vanilla extract to soft peaks. Carefully transfer meringue to a serving platter, top with whipped cream, and arrange fresh berries and fruit.
10 - Combine flour, powdered sugar, and salt in a bowl. Cut in cold butter until mixture forms coarse crumbs. Add egg yolk and ice water; mix until a dough forms. Press into a 9-inch tart pan and chill for 30 minutes.
11 - Preheat oven to 350°F (175°C). Prick crust with a fork, line with parchment, and fill with pie weights. Bake for 15 minutes, remove weights, then bake an additional 10 minutes until golden. Allow to cool slightly.
12 - Whisk granulated sugar, eggs, and egg yolks in a saucepan. Stir in lemon juice and zest, then cook over medium heat for 5–7 minutes, stirring constantly, until thickened. Remove from heat and whisk in butter until smooth.
13 - Pour filling into baked crust. Chill in refrigerator for at least 2 hours before serving.
