# Components:
→ Carrot Cake
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 1/2 teaspoons baking soda
04 - 1 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon ground ginger
08 - 1 cup granulated sugar
09 - 1/2 cup brown sugar
10 - 1 cup vegetable oil
11 - 4 large eggs
12 - 2 teaspoons vanilla extract
13 - 2 1/2 cups grated carrots
14 - 1 cup chopped walnuts or pecans (optional)
15 - 1/2 cup raisins (optional)
→ Cream Cheese Frosting
16 - 8 ounces cream cheese, softened
17 - 1/2 cup unsalted butter, softened
18 - 2 cups powdered sugar, sifted
19 - 1 teaspoon vanilla extract
→ Pavlova
20 - 4 large egg whites
21 - 1 cup superfine sugar
22 - 1 teaspoon white vinegar
23 - 1 teaspoon cornstarch
24 - 1/2 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 - 1/2 cup sliced kiwi or passion fruit pulp
→ Lemon Tart Crust
30 - 1 1/4 cups all-purpose flour
31 - 1/4 cup powdered sugar
32 - 1/2 teaspoon salt
33 - 1/2 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 - 1/2 cup freshly squeezed lemon juice
40 - 2 teaspoons finely grated lemon zest
41 - 1/2 cup unsalted butter, cubed
# Method:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger together. In a separate bowl, beat granulated and brown sugars with oil, eggs, and vanilla extract until smooth. Incorporate the dry ingredients until just blended. Fold in grated carrots, nuts, and raisins.
02 - Divide batter evenly between pans and bake for 25 to 30 minutes, until a toothpick inserted in center comes out clean. Cool cakes in pans for 10 minutes, then invert onto wire rack and let cool completely.
03 - Beat cream cheese and unsalted butter together until creamy. Gradually add sifted powdered sugar and vanilla extract, continuing to beat until mixture is smooth and fluffy.
04 - Layer cakes with frosting between, then spread frosting evenly over top and sides.
05 - Preheat oven to 250°F. 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, beating to stiff, glossy peaks. Mix in vinegar, cornstarch, and vanilla extract.
06 - Spoon meringue onto the circle, forming a nest shape with raised edges. Bake for 1 hour 15 minutes. Turn off oven and allow pavlova to cool inside with the door ajar for 1 hour.
07 - Whip heavy cream with powdered sugar and vanilla extract to soft peaks. Transfer pavlova carefully to serving platter, top with whipped cream, and arrange fresh berries and fruit over cream.
08 - Combine flour, powdered sugar, and salt in a mixing bowl. Cut in cubed butter until mixture resembles coarse crumbs. Mix in egg yolk and ice water just until dough forms. Press into a 9-inch tart pan. Chill crust for 30 minutes.
09 - Preheat oven to 350°F. Prick crust with fork, line with parchment paper, and add pie weights. Bake for 15 minutes; remove weights and parchment, bake additional 10 minutes until golden. Cool slightly.
10 - Whisk granulated sugar, eggs, and egg yolks in a saucepan. Stir in lemon juice and grated zest. Cook over medium heat, stirring constantly, until mixture thickens, about 5 to 7 minutes. Remove from heat and whisk in cubed butter until smooth.
11 - Pour lemon filling into the cooled crust. Chill tart for at least 2 hours to set before slicing and serving.
