# Needed Ingredients:
→ 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, 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 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
# Preparation Steps:
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 in a mixing bowl.
02 - In a separate large bowl, beat granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
03 - Fold dry ingredients into the wet mixture until just combined. Incorporate grated carrots, then stir in walnuts or pecans and raisins if using.
04 - Divide the batter evenly between pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then remove and cool completely on a wire rack.
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 with marzipan carrots if desired.
07 - Preheat oven to 250°F. Line a baking sheet with parchment paper marked with an 8-inch circle. Beat egg whites until soft peaks form. Gradually add superfine sugar, beating to stiff, glossy peaks. Beat in vinegar, cornstarch, and vanilla.
08 - Pile the meringue onto the circle, shaping into a nest with raised edges. Bake for 1 hour 15 minutes. Turn off oven and cool pavlova inside with the door ajar for 1 hour.
09 - In a clean bowl, whip heavy cream with powdered sugar and vanilla extract to soft peaks.
10 - Carefully transfer meringue to a serving platter. Top with whipped cream and arrange fresh berries and kiwi or passion fruit pulp decoratively.
11 - Combine all-purpose flour, powdered sugar, and salt in a bowl. Cut in cubed butter until mixture resembles coarse crumbs. Add egg yolk and ice water; mix until dough just comes together. Press into a 9-inch tart pan and chill for 30 minutes.
12 - 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 paper, and bake for 10 more minutes until golden. Let cool slightly.
13 - Whisk granulated sugar, eggs, and egg yolks in a saucepan. Stir in lemon juice and lemon zest. Cook over medium heat, stirring constantly, until thickened (about 5 to 7 minutes).
14 - Remove from heat and whisk in cubed butter until smooth. Pour filling into the baked crust. Chill at least 2 hours to set before serving.
