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Limehouse events Limehouse Women's Institute hosts euchre on Thursday, June 8, 7:30 p.m. at the Limehouse Memorial Hall. Admission $3, lunch provided. Come join Limehouse Presbyterian Church for its annual Beef on a Bun dinner on Saturday, June 10, 5-7 p.m. Tickets,$9, Call Judy, 905-877-2032 or Pam, 519-8530347. Carrot Cake makes a great wedding cake The photo you see today is a wonderful cake, made by Heather's Bakery (downtown Georgetown) that was prepared for Dave and Gerry's 40th wedding anniversary last year. The cake was gorgeous and delicious. The recipe you have today is for our favourite carrot cake. I know that many of you have weddings coming up and you will be looking for inspiration for a wedding cake. Some of you may even be making your own wedding cake. Carrot cake makes a great wedding cake. It is moist and stays that way for a long time, so the cake can be made well in advance in order to be decorated. The cake is dense, so if you are thinking of multiple layers, it will hold the weight well and again, because it is moist, it slices nicely when it finally comes time to eat it. And for those of you who follow the tradition of saving the top tier of your cake to celebrate your first anniversary, carrot cake freezes well too. Personally, I like raisins in my carrot cake and would maybe substitute the nuts for raisins. Gerry on the other hand is a pecan lover and you would have to make the cake with pecans if it was for her. The carrot cake recipe calls for it to be baked in a tube pan. But you certainly can bake it in whatever size or shape pan you like in order to create the wedding cake of your dreams. The icing recipe shown here is wonderful for a simple icing, but if you are looking to make elaborate designs, you will most likely need to switch to a buttercream or fondant icing. Carrot Cake Ingredients · 2 cups sugar · 1 1/2cups vegetable oil · 3 cups grated carrot · 4 eggs · 1/2 cup chopped nuts (walnuts or pecans) · 3 cups all purpose flour · 2 tsp baking powder · 2 tsp baking soda · 1/4 tsp salt · 2 tsp ground cinnamon Lori Gysel & Gerry Kentner If you are considering a wedding cake, here are a couple of things to think of: · If the cake is to have more than one tier, they do not have to be the same flavour. More flavours gives your guests more choices when it comes time to eat. · If you are going to spend lots of money on a beautiful cake, consider incorporating it into the dessert course. If you leave it until the late night buffet, it will not be appreciated as well, since not as many people are interested in cake at that time of the night. · If you are buying your cake from a decorator, then consider spending the extra money and having them deliver it for you-- transportation of wedding cakes is tricky business. · If you are making your own cake, some bulk food stores will measure and prepare all your ingredients for you if you drop off the recipe and some professional cake decorators will actually decorate a cake that you baked. Have fun and keep cooking! (Lori and Gerry can be reached at whatscookin@independentfreepress.com) Icing · 6 tbsp cream cheese · 4 tbsp butter · 2 cups icing sugar · 1 tsp lemon juice · 1/2 tsp vanilla Method Thoroughly mix sugar into oil. Blend in carrots. Add the eggs, one at a time, beating after each addition. Fold in the nuts. In another bowl, sift flour, baking powder, baking soda, salt and cinnamon. Gradually add the flour mixture to the carrot mixture and blend well-- but do not beat-- you don't want to overmix. Pour into a greased and floured 10-inch tube pan. Bake in a preheated 350 degree F oven for approximately one hour. Cake is done when a skewer inserted in the centre comes out clean. Cool the cake before frosting.