# What You'll Need:
→ Carrot Cake
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1½ teaspoons baking soda
04 - 1 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - ½ teaspoon ground nutmeg
07 - ½ teaspoon ground ginger
08 - 1 cup granulated sugar
09 - ½ cup brown sugar
10 - 1 cup vegetable oil
11 - 4 large eggs
12 - 2 teaspoons vanilla extract
13 - 2½ cups grated carrots
14 - 1 cup chopped walnuts or pecans (optional)
15 - ½ cup raisins (optional)
→ Cream Cheese Frosting
16 - 8 ounces cream cheese, softened
17 - ½ 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 - ½ 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 - ½ cup sliced kiwi or passion fruit pulp
→ Lemon Tart Crust
30 - 1¼ cups all-purpose flour
31 - ¼ cup powdered sugar
32 - ½ teaspoon salt
33 - ½ cup unsalted butter, cold and cubed
34 - 1 large egg yolk
35 - 2–3 tablespoons ice water
→ Lemon Tart Filling
36 - 1 cup granulated sugar
37 - 3 large eggs
38 - 2 large egg yolks
39 - ½ cup freshly squeezed lemon juice
40 - 2 teaspoons finely grated lemon zest
41 - ½ cup unsalted butter, cubed
# How to Prepare:
01 - Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a separate large bowl, beat granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Stir in the dry ingredients until just combined. Fold in grated carrots, walnuts or pecans, and raisins.
02 - Divide the batter evenly between prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Allow cakes to cool in pans for 10 minutes then invert onto a wire rack and let cool completely.
03 - Beat softened cream cheese and unsalted butter until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth and fluffy.
04 - Spread frosting between cake layers and over the top and sides. Decorate as desired.
05 - Preheat oven to 250°F (120°C). 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 until stiff and glossy. Beat in white vinegar, cornstarch, and vanilla extract.
06 - Pile meringue onto the prepared circle, shaping into a nest with raised edges. Bake for 1 hour 15 minutes. Turn off oven and cool meringue inside with door ajar for 1 hour.
07 - Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - Gently transfer meringue to platter. Top with whipped cream and arrange fresh berries and sliced kiwi or passion fruit pulp.
09 - Combine flour, powdered sugar, and salt in a bowl. Cut in cold unsalted 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 (175°C). Prick crust with fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes, remove weights, and bake for 10 additional minutes until golden. Cool slightly.
11 - Whisk sugar, eggs, and egg yolks in a saucepan. Stir in lemon juice and lemon zest. Cook over medium heat, stirring constantly, until thickened, about 5–7 minutes. Remove from heat and whisk in butter until smooth.
12 - Pour filling into cooled crust. Chill at least 2 hours to set. Serve cold.
