# What you need:
→ Carrot Cake
01 - 2 cups (250 g) all-purpose flour
02 - 2 tsp baking powder
03 - 1½ tsp baking soda
04 - 1 tsp salt
05 - 2 tsp ground cinnamon
06 - ½ tsp ground nutmeg
07 - ½ tsp ground ginger
08 - 1 cup (200 g) granulated sugar
09 - ½ cup (100 g) brown sugar
10 - 1 cup (240 ml) vegetable oil
11 - 4 large eggs
12 - 2 tsp vanilla extract
13 - 2½ cups (250 g) grated carrots
14 - 1 cup (100 g) chopped walnuts or pecans (optional)
15 - ½ cup (80 g) raisins (optional)
→ Cream Cheese Frosting
16 - 8 oz (225 g) cream cheese, softened
17 - ½ cup (115 g) unsalted butter, softened
18 - 2 cups (240 g) powdered sugar, sifted
19 - 1 tsp vanilla extract
→ Pavlova
20 - 4 large egg whites, at room temperature
21 - 1 cup (200 g) superfine sugar
22 - 1 tsp white vinegar
23 - 1 tsp cornstarch
24 - ½ tsp vanilla extract
→ Pavlova Toppings
25 - 1 cup (240 ml) heavy cream
26 - 2 tbsp powdered sugar
27 - 1 tsp 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 (155 g) all-purpose flour
31 - ¼ cup (30 g) powdered sugar
32 - ½ tsp salt
33 - ½ cup (115 g) unsalted butter, cold and cubed
34 - 1 large egg yolk
35 - 2–3 tbsp ice water
→ Lemon Tart Filling
36 - 1 cup (200 g) granulated sugar
37 - 3 large eggs
38 - 2 large egg yolks
39 - ½ cup (120 ml) freshly squeezed lemon juice (about 3–4 lemons)
40 - 2 tsp finely grated lemon zest
41 - ½ cup (115 g) unsalted butter, cubed
# How to make it:
01 - Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans.
02 - In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
03 - In a separate large bowl, beat sugars, oil, eggs, and vanilla until smooth.
04 - Stir in the dry ingredients until just combined. Fold in grated carrots, nuts, and raisins.
05 - Divide batter between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
06 - Cool cakes in pans 10 minutes, then turn out onto a rack to cool completely.
07 - For frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, beating until smooth.
08 - Frost between layers and over top and sides of cake.
09 - Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper; draw an 8-inch (20 cm) circle as a guide.
10 - In a clean bowl, beat egg whites to soft peaks. Gradually add sugar, beating to stiff, glossy peaks.
11 - Beat in vinegar, cornstarch, and vanilla.
12 - Pile meringue onto the circle, shaping into a nest with slightly raised edges.
13 - Bake for 1 hour 15 minutes. Turn off oven and cool pavlova inside with door ajar for 1 hour.
14 - Whip cream with powdered sugar and vanilla until soft peaks form.
15 - Gently transfer pavlova to a platter. Top with whipped cream and arrange fresh fruit on top.
16 - Combine flour, powdered sugar, and salt in a bowl. Cut in butter until mixture resembles coarse crumbs.
17 - Add egg yolk and ice water; mix until dough just comes together. Press into a tart pan (9-inch/23 cm). Chill 30 minutes.
18 - Preheat oven to 350°F (175°C). Prick crust with fork, line with parchment, and fill with pie weights.
19 - Bake 15 minutes, remove weights, bake 10 more minutes until golden. Cool slightly.
20 - 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).
21 - Remove from heat, whisk in butter until smooth.
22 - Pour into crust and chill at least 2 hours to set.
