Guess what I made?

A garlic carrot cake...
with white chocolate cream cheese frosting

for Andy, the garlic king! lol....^____^

(He likes everything garlicky; even garlic ice cream! If you haven't tried it, try blending fresh garlic in melted ice cream before re-freezing it.)

Some garlic quotes:

"One study showed that eating garlic may help lower blood pressure". Time Magazine, 6 January 1992.

"Since garlic hath powers to save from death, bear with it though it makes unsavory breath" Robert of Normandy, 1100 AD

Don't know if i'll make a garlic cake again but here's the Ultimate carrot cake recipe that I modified from Betty Crocker's cake mix: (omit the garlic to make a regular carrot box cake)

1 box Betty Crocker SuperMoist carrot cake mix
1/2, cup orange juice or water
1/2 cup garlic infused vegetable oil ( I placed garlic cloves in grapeseed oil overnight)
1 can (8 oz) crushed pineapple in juice, undrained
1 teaspoon vanilla
3 jumbo eggs
1/2 cup finely chopped walnuts
4 Tsp finely chopped garlic

Follow directions from this recipe: white chocolate cream cheese frosting

20 cloves of garlic, baked in the oven for 20 minutes in an oiled tin

ready whipped cream

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour a 8"x3" tin. In large bowl, beat cake mix, orange juice, oil, pineapple, vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in chopped nuts, and minced garlic. Pour into pan.

2. Bake for approximately 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove rounds from pans to cooling racks. Cool completely.

3. Make the white chocolate cream cheese frosting.

4. Place 1 cake layer, rounded side down, on serving plate. Spread the mashed garlic followed by about 1/4 cup of frosting. Squeeze out whipped cream from can ( the ones you use for ice cream). Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting or frost top of cake. Decorate! Store in refrigerator.

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Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.