# 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, 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 assorted fresh berries
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 to 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:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Beat granulated sugar, brown sugar, oil, eggs, and vanilla in a separate bowl until smooth.
02 - Stir dry ingredients into wet mixture until just combined. Fold in grated carrots, nuts, and raisins if using. Divide batter between the pans and bake 25–30 minutes, until a toothpick inserted in the center comes out clean.
03 - Cool cakes in pans for 10 minutes, then remove and allow to cool completely on a rack. Beat cream cheese and butter until creamy; gradually add powdered sugar and vanilla, beating until smooth.
04 - Spread cream cheese frosting between layers, and over the top and sides of the carrot cake.
05 - Preheat oven to 250°F. Line a baking sheet with parchment, drawing an 8-inch circle as a guide. Beat egg whites to soft peaks, then add sugar gradually, beating to stiff, glossy peaks. Beat in vinegar, cornstarch, and vanilla.
06 - Pile meringue onto the circle, forming a nest with raised edges. Bake 1 hour 15 minutes, then turn oven off and cool inside with door ajar for 1 hour.
07 - Whip cream with powdered sugar and vanilla to soft peaks. Gently transfer meringue to a platter and top with whipped cream. Arrange fresh berries and kiwi or passion fruit pulp over the cream.
08 - Combine flour, powdered sugar, and salt in a bowl. Cut in butter until the mixture resembles coarse crumbs. Add egg yolk and ice water, mixing just until dough comes together. Press into a 9-inch tart pan and chill for 30 minutes.
09 - Prick crust with a fork. Line with parchment and fill with pie weights. Bake at 350°F for 15 minutes; remove weights and bake for an additional 10 minutes until golden. Cool slightly.
10 - Whisk sugar, eggs, and egg yolks in a saucepan. Stir in lemon juice and zest. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes). Remove from heat and whisk in butter until smooth.
11 - Pour lemon filling into the baked crust, and chill the tart for at least 2 hours until fully set.
