# List of Ingredients:
→ 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 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 Make It:
01 - Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
02 - In a separate bowl, beat granulated and brown sugar with vegetable oil, eggs, and vanilla extract until smooth.
03 - Stir in the dry ingredients until just incorporated. Fold in grated carrots, chopped nuts, and raisins.
04 - Divide batter between prepared pans. Bake 25–30 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto a rack to cool completely.
05 - Beat softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, beating until smooth.
06 - Spread frosting between cake layers and over the top and sides. Decorate as desired.
07 - 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 to stiff, glossy peaks.
08 - Beat in vinegar, cornstarch, and vanilla extract. Pile meringue onto the circle, forming a nest with raised edges. Bake for 1 hour 15 minutes. Turn off oven and allow pavlova to cool inside with door ajar for 1 hour.
09 - Whip heavy cream with powdered sugar and vanilla until soft peaks form. Gently transfer pavlova to a platter and top with whipped cream and arrange fresh berries and kiwi or passion fruit pulp over the cream.
10 - Combine flour, powdered sugar, and salt in a bowl. Cut in cubed butter until mixture resembles coarse crumbs. Add yolk and ice water; mix briefly until dough just comes together. Press into a 9-inch tart pan and chill for 30 minutes.
11 - Prick crust with a fork, line with parchment, and fill with pie weights. Bake at 350°F (175°C) for 15 minutes. Remove weights and bake 10 additional minutes until golden. Cool slightly.
12 - In a saucepan, whisk sugar, eggs, and yolks. Stir in lemon juice and zest. Cook over medium heat, stirring constantly, until mixture thickens, about 5–7 minutes. Remove from heat and whisk in cubed butter until smooth.
13 - Pour lemon filling into cooled crust and chill at least 2 hours or until set before slicing and serving.
