# 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 for Carrot Cake
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 Base
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 assorted berries (strawberries, raspberries, blueberries)
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 Steps:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. In a mixing bowl, blend flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a separate large bowl, beat together granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth. Gradually mix in dry ingredients until just combined. Fold in grated carrots, walnuts or pecans (if using), and raisins (if using).
02 - Divide batter evenly between prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
03 - In a clean bowl, beat softened cream cheese and butter together until creamy. Gradually incorporate powdered sugar and vanilla extract, continuing to beat until the frosting is completely smooth.
04 - Place one cake layer on a plate, spread with a layer of frosting, then top with the second layer. Cover the top and sides of the cake with the remaining frosting.
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 until soft peaks form. Gradually add superfine sugar, beating until stiff and glossy. Gently beat in vinegar, cornstarch, and vanilla extract.
06 - Spoon the meringue onto the circle, shaping it into a nest with raised edges. Bake for 1 hour and 15 minutes. Turn off the oven and allow to cool inside with the door ajar for 1 hour.
07 - In a mixing bowl, whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - Carefully transfer baked meringue to a serving platter. Top with whipped cream and artfully arrange the fresh berries and kiwi or passion fruit.
09 - In a bowl, combine flour, powdered sugar, and salt. Using a pastry cutter or fingers, cut in the cold butter until the mixture forms coarse crumbs. Mix in egg yolk and just enough ice water to bring the dough together. Press the dough into a 9-inch tart pan. Chill in the refrigerator for 30 minutes.
10 - Preheat oven to 350°F. Prick crust base with a fork. Line with parchment and fill with pie weights. Bake 15 minutes, remove weights and parchment, and bake an additional 10 minutes until light golden. Let cool slightly.
11 - In a saucepan, whisk together granulated sugar, eggs, and egg yolks until combined. Stir in lemon juice and zest. Cook over medium heat, whisking constantly, until mixture thickens, about 5 to 7 minutes. Remove from heat and whisk in cubed butter until fully incorporated and smooth.
12 - Pour warm lemon filling into the baked crust. Refrigerate for at least 2 hours or until filling is firmly set before slicing and serving.
