Stephanie's Slice Of Life

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  • Category: Carrot Cake with Cream Cheese Frosting

    • Boston Cream Pie

      Posted at 8:34 am by StephMo
      Jul 15th

      ⭐

      Rating: 1 out of 5.

      Today I busted out my mom’s old Betty Crocker cookbook, her old Pyrex bowls, and got baking. I had never made Boston Cream Pie, but I figured if I were going to start I might as well use the recipe I grew up on. If you aren’t familiar with Boston Cream Pie, it is actually a cake and not a pie. The words pie and cake were used synonymously back in the 1800’s when cakes and pies were made in the same pans. It was created and served at the opening of the Boston Parker House, now the Omni Parker House, in Boston in 1856. All good things really do come from Boston don’t they?

      The cake in the recipe calls for Betty’s Dinette cake recipe which is made all in one bowl, and baked in one pan. The ingredients for the cake are:

      1 1/4 cups flour

      1 cup sugar

      1 1/2 tsps baking powder

      1/2 tsp salt

      3/4 cup milk

      1/3 cup shortening

      1 egg

      1 tsp vanilla

      Heat the oven to 350 degrees. Grease and flour one round cake pan. I only had a 9″ pan and the cake was quite thin, an 8″ pan will make it a little thicker.

      Combine all of the ingredients in a large mixing bowl. Using an electric mixer beat on low speed for 30 seconds while scraping the bowl constantly. Continue beating on high speed for 3 minutes scraping the bowl occasionally.

      Pour into the prepared pan and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Let cool.

      Once the cake is cool prepare the cream filling.

      Ingredients:

      1/3 cup sugar

      2 tbsps cornstarch

      1/3 tsp salt

      1 1/2 cups milk

      2 egg yolks, slightly beaten

      2 tsps vanilla

      In a medium saucepan whisk together the sugar, cornstarch, and salt. Combine the milk and egg yolks in a large measuring cup or small bowl and gradually stir into the sugar mixture. Cook over medium heat while stirring constantly until the mixture thickens and boils. Boil and stir for 1 minute. Remove from the heat and stir in the vanilla. Cool to room temperature.

      Before cutting the cake I suggest refrigerating the cake as it is easier to work with if it is cold. To cut the cake in half use a small knife and cut around the cake. With a long serrated knife continue cutting except go all the way through. Using the long knife lift one half and put it on a cake stand or plate.

      Cover the bottom half of the cake with the cream. Add the top half of the cake and start making the chocolate glaze.

      Glaze:

      2 oz unsweetened chocolate

      3 tbsps butter

      1 cup confectioner’s sugar

      3/4 tsp vanilla

      2 tbsps hot water

      In a saucepan melt the chocolate and butter over low heat. Remove from the heat and stir in the confectioner’s sugar and vanilla. Add hot water starting with a tsp at a time, and stir until the glaze is the correct consistency. You want it thick, but soft enough that a little can fall over the side.

      Spread the glaze over the top of the cake and let it spill over the edge a little.

      Refrigerate before serving, and any leftovers. So good!

      Posted in Boston Cream Pie, Cakes | Tagged blogger, boston cream pie, boston cream pie recipe, cake recipe, food blog, food blogger, stephanie's slice of life
    • Carrot Cake With Cream Cheese Frosting

      Posted at 10:52 am by StephMo
      Aug 4th

      I can officially say this is my favorite cake, and not just my favorite cake recipe, but my favorite cake. It is better than a bakery. While it is very time consuming to make, it is completely worth it. Unfortunately the vintage lighting in my Maine cottage was not very good for photos 🙁

      Carrot cake was my wedding cake and every year on our anniversary we would buy a carrot cake from the same bakery. When they stopped offering to bake the cake without walnuts, instead of looking for another bakery I decided I would just bake a carrot cake for our anniversary. HUGE thank you to that bakery because this cake is so much better! Now every year on our anniversary we have this cake.

      Even though I do not use walnuts you can absolutely add them to this recipe if you choose. I also only use 1/2 cup raisins because no one in my family likes raisins except me. If you enjoy a carrot cake with more raisins you can increase that to 1 cup.

      Ingredients:

      2 cups sugar

      3 extra large eggs (room temperature)

      1 1/3 cups vegetable oil

      1 tsp. vanilla

      2 cups flour (plus 1 tbsp)

      2 tsp. cinnamon

      2 tsp. baking soda

      1 1/2 tsp. salt

      1 lb. carrots grated

      1/2 cup raisins

      Preheat oven to 400 degrees. Grease two 9″ round cake pans, line with parchment paper, then grease and flour the parchment paper.

      Peel the carrots and grate them using the fine side of a hand grater, you do not want the carrots shredded. Once grated put them aside. This is my least favorite part of making this cake, and pretty much the only reason I don’t make this cake more often.

      In a large mixing bowl combine the sugar, eggs, and oil and beat on medium speed with an electric mixer for 2 minutes.

      Stir in the vanilla.

      In a separate bowl sift together the flour, cinnamon, baking soda, and salt.

      Slowly add the dry mixture to the wet mixture while beating on low speed with the electric mixer. The batter will be thick.

      In a third bowl combine 1 tbsp. of flour with the carrots and raisins and mix well. This helps prevent them from sinking to the bottom of the cakes.

      Have you noticed the vintage Pyrex bowls yet? These were my mother’s, I love everything vintage.

      Stir the carrot mixture into the cake batter and pour into prepared pans.

      Bake for 10 minutes at 400 degrees, then reduce the heat to 350 degrees and bake for another 25-30 minutes until a toothpick comes out clean.

      Cool the cakes in the pans for 15 minutes and then transfer them to wire racks to cool completely.

      Once the cakes are cool it is time to frost these delicious cakes with cream cheese frosting!

      Cream Cheese Frosting:

      1 stick of butter softened (1/2 cup)

      1 8 oz. block of cream cheese softened

      1 1/2 tsp. vanilla

      3 1/2 cups powdered sugar (or more per taste)

      Using an electric mixer on medium speed beat the butter and cream cheese until well mixed and smooth. Add the vanilla and beat just until combined. Beat in the powdered sugar.

      You may like the frosting sweeter and if so, just add a little more powdered sugar.

      Place one of the cakes upside down on a dish or cake stand and start frosting the middle.

      Place the second cake round side up on top of the first cake and finish frosting.

      Make sure to keep the cake covered and refrigerated.

      Then eat, and repeat! Yum!

      Posted in Cakes, Carrot Cake with Cream Cheese Frosting | Tagged baking from scratch, blog, blogger, cake, cake recipe, carrot cake, carrot cake recipe, cream cheese frosting, cream cheese frosting recipe, food blogger, from scratch, home baked, homemade, Recipes, stephanies slice of life
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