# 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 (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
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 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 Steps:
01 - Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl. In a large bowl, beat granulated sugar, brown sugar, oil, eggs, and vanilla until smooth. Stir in dry ingredients until just combined. 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 comes out clean. Cool cakes in the pans for 10 minutes, then turn out onto a wire rack and cool completely.
03 - Beat softened cream cheese and unsalted butter together until creamy and smooth. Gradually add powdered sugar and vanilla, beating until the mixture is silky and lump-free.
04 - Spread frosting between the cake layers and over the top and sides. Decorate with marzipan carrots or toasted nuts as desired.
05 - Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and mark an 8-inch circle as a guide. In a clean bowl, beat egg whites to soft peaks. Gradually add superfine sugar, beating to stiff, glossy peaks. Beat in vinegar, cornstarch, and vanilla.
06 - Spoon meringue onto the prepared circle, shaping a nest with slightly raised edges. Bake for 1 hour 15 minutes. Turn off the oven and cool pavlova inside with the door ajar for 1 hour.
07 - Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently transfer pavlova to a serving platter and top with whipped cream, arranging fresh berries and kiwi or passion fruit over the surface.
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 comes together. Press dough into a 9-inch tart pan and chill for 30 minutes.
09 - Preheat oven to 350°F (175°C). Prick crust all over with a fork. Line with parchment and fill with pie weights. Bake for 15 minutes, remove weights and parchment, then bake an additional 10 minutes until golden. Allow to cool slightly.
10 - In a saucepan, whisk together granulated sugar, whole eggs, and egg yolks. Stir in lemon juice and finely grated zest. Cook over medium heat, stirring constantly, until thickened, about 5 to 7 minutes. Remove from heat and whisk in unsalted butter until smooth.
11 - Pour lemon filling into the slightly cooled tart crust. Chill for at least 2 hours to set before serving.
