# Required 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, 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 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
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a medium bowl, combine all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a separate large bowl, beat granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Stir in dry ingredients just until combined, then fold in grated carrots, nuts, and raisins.
02 - Divide batter evenly between prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes. Turn cakes out onto a wire rack and let cool completely.
03 - Beat cream cheese and unsalted butter together until light and creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth and fluffy.
04 - Place one cake layer on a serving plate, spread a portion of frosting over the surface. Top with second layer and frost top and sides with remaining cream cheese frosting. Decorate with marzipan carrots for a festive finish if desired.
05 - Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw an 8-inch circle as a guide. Beat egg whites in a clean bowl to soft peaks, then gradually add superfine sugar. Continue beating until stiff, glossy peaks form. Beat in white vinegar, cornstarch, and vanilla extract.
06 - Spoon meringue onto parchment circle, shaping into a nest with raised edges. Bake for 1 hour 15 minutes. Turn off oven and leave pavlova to cool inside with door ajar for another hour. Remove and allow to cool fully before topping.
07 - Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently transfer pavlova shell to a serving platter. Spread whipped cream over the meringue and arrange fresh berries and sliced kiwi or passion fruit pulp on top.
08 - In a bowl, combine all-purpose flour, powdered sugar, and salt. Cut in cold unsalted butter until mixture resembles coarse crumbs. Add egg yolk and ice water, mixing just until the dough forms. Press dough into a 9-inch tart pan and chill for 30 minutes.
09 - Preheat oven to 350°F (175°C). Prick crust with a fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes, remove weights, then bake for an additional 10 minutes until golden brown. Let crust cool slightly.
10 - In a medium saucepan, whisk granulated sugar, eggs, and egg yolks. Stir in freshly squeezed lemon juice and grated lemon zest. Cook over medium heat, stirring constantly, until thickened, about 5–7 minutes. Remove from heat, whisk in unsalted butter until smooth.
11 - Pour filling into tart crust. Chill for at least 2 hours until set before serving.
