# 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 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 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:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl. In a separate bowl, beat granulated sugar, brown sugar, oil, eggs, and vanilla until smooth. Stir in the dry mixture 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 emerges clean. Cool cakes in pans for 10 minutes; turn out onto a rack and let cool completely.
03 - Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla. Continue beating until the frosting is smooth.
04 - Frost the cooled cakes between layers and cover the top and sides with cream cheese frosting.
05 - Preheat oven to 250°F. Line a baking sheet with parchment paper and draw an 8-inch circle for shaping. In a clean bowl, beat egg whites to soft peaks. Gradually add sugar, beating to stiff, glossy peaks. Gently beat in vinegar, cornstarch, and vanilla extract.
06 - Spoon meringue onto the prepared circle, forming a nest shape with raised edges. Bake for 1 hour 15 minutes. Turn off oven and allow pavlova to cool inside with the door slightly open for 1 hour.
07 - Whip heavy cream with powdered sugar and vanilla until soft peaks form.
08 - Gently transfer cooled pavlova to a serving platter. Top with whipped cream and arrange fresh berries and sliced kiwi or passion fruit pulp over the surface.
09 - Combine flour, powdered sugar, and salt in a mixing bowl. Cut in cold butter until the mixture resembles coarse crumbs. Add egg yolk and ice water; mix until dough comes together. Press dough evenly into a 9-inch tart pan. Chill for 30 minutes.
10 - Preheat oven to 350°F. Prick crust with a fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes. Remove weights and parchment, bake another 10 minutes until golden. Cool slightly.
11 - Whisk sugar, eggs, and yolks in a saucepan. Stir in lemon juice and zest. Cook over medium heat, stirring, until thickened (about 5-7 minutes). Remove from heat; whisk in cubed butter until smooth.
12 - Pour the lemon filling into the cooled crust. Chill for at least 2 hours to allow the tart to set.
