# Ingredient list:
→ 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
# Step-by-step guide:
01 - Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a separate large bowl, beat sugars, oil, eggs, and vanilla until smooth. Stir in the dry ingredients until just combined. Fold in grated carrots, nuts, and raisins. Divide batter between pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool cakes in pans 10 minutes, then turn out onto a rack to cool completely. For frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, beating until smooth. Frost between layers and over top and sides of cake.
02 - Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper; draw an 8-inch (20 cm) circle as a guide. In a clean bowl, beat egg whites to soft peaks. Gradually add sugar, beating to stiff, glossy peaks. Beat in vinegar, cornstarch, and vanilla. Pile meringue onto the circle, shaping into a nest with slightly raised edges. Bake for 1 hour 15 minutes. Turn off oven and cool pavlova inside with door ajar for 1 hour. Whip cream with powdered sugar and vanilla until soft peaks form. Gently transfer pavlova to a platter. Top with whipped cream and arrange fresh fruit on top.
03 - For crust: Combine flour, powdered sugar, and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Add egg yolk and ice water; mix until dough just comes together. Press into a tart pan (9-inch/23 cm). Chill 30 minutes. Preheat oven to 350°F (175°C). Prick crust with fork, line with parchment, and fill with pie weights. Bake 15 minutes, remove weights, bake 10 more minutes until golden. Cool slightly. For filling: 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). Remove from heat, whisk in butter until smooth. Pour into crust and chill at least 2 hours to set.
