# 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 Base
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
# Directions:
01 - Preheat oven to 350°F. Grease and flour two 8-inch cake pans. In a mixing bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a separate bowl, beat together granulated sugar, brown sugar, oil, eggs, and vanilla extract until homogenous. Stir dry ingredients into the wet mixture just until combined. Gently fold in grated carrots, nuts, and raisins.
02 - Divide batter evenly between prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Remove from oven and allow cakes to cool in pans for 10 minutes. Invert cakes onto a wire rack and cool completely.
03 - Beat softened cream cheese and softened butter until creamy and free of lumps. Gradually add sifted powdered sugar and vanilla, beating continuously until smooth and fluffy.
04 - Spread frosting between cake layers and over the top and sides. Decorate with marzipan carrots or chopped nuts, if desired.
05 - Preheat oven to 250°F. Line a baking sheet with parchment paper and mark an 8-inch circle. In an impeccably clean bowl, beat egg whites to soft peaks. Gradually add superfine sugar, beating to stiff, glossy peaks. Gently mix in vinegar, cornstarch, and vanilla.
06 - Spoon meringue onto parchment circle, shaping into a nest with raised edges. Bake for 1 hour 15 minutes. Turn off oven; cool pavlova within oven, door ajar, for 1 hour to maintain crisp exterior.
07 - Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Top pavlova with whipped cream and arrange fresh berries and kiwi or passion fruit pulp decoratively.
08 - 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; mix just until dough forms. Press dough evenly into a 9-inch tart pan and chill for 30 minutes.
09 - Preheat oven to 350°F. Prick chilled crust with a fork. Line with parchment and fill with pie weights. Bake 15 minutes, remove weights, and bake an additional 10 minutes or until golden. Cool slightly before filling.
10 - Whisk together granulated sugar, eggs, and yolks in a saucepan. Stir in lemon juice and zest. Cook over medium heat, whisking continuously, until mixture thickens, roughly 5 to 7 minutes. Remove from heat and whisk in cubed butter until smooth.
11 - Pour lemon filling into tart crust. Chill for at least 2 hours to ensure proper setting before serving.
