Tag Archives: Carrabba’s Italian Grill

Italian Cream Cake from Carrabba’s Italian Grill

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May 9, 2012

Houston diners have enjoyed the Italian Cream Cake at Carrabba’s Italian Grill for decades. Today, Rose Carrabba and her son, Johnny, show food radio talk show host Cleverley Stone how to make it and she shares her recipe with us.

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

Rose Carrabba’s Italian Cream Cake (Yields 12 servings [one cake])

Cake Ingredients

  • 1 white cake recipe
  • 1 cup mixed pecans and walnuts (rough chop)
  • 1 cup Baker’s sweetened angel flake coconut

Icing Ingredients

  • 8 oz. cream cheese, softened
  • 4 oz. unsalted butter, softened
  • 1 lb. confectioner’s sugar
  • 1 tsp. vanilla extract

Icing Directions
1. Combine cream cheese, butter, confectioner’s sugar and vanilla in a
6 quart mixing bowl and beat with a wire whisk until thoroughly combined.
2. When the mixture is evenly combined place in refrigerator until ready to assemble cake.
3. While cake and icing are cooling, take 2 ounces of the nut mixture and finely chop.
Combine finely chopped nut mixture with a 1 ounce measure of the coconut flakes. Set aside until cake assembly.

Cake Assembly
1. Spread chilled icing evenly over cooled cake. Dip off-set spatula in warm water to help smooth icing.
2. Top each cake with 3 ounces finely ground nut/coconut mixture. Chill immediately.

White Cake Recipe

Cake Ingredients

  • 1 cup butter
  • 2 cups sugar
  • 3 ½ cups sifted cake flour (sift before measure)
  • 3 teaspoons baking powder
  • 1 cup whole milk
  • 1 teaspoon vanilla
  • 8 egg whites, stiffly beaten
  • 1 cup mixed pecans and walnuts (rough chop)

Directions
1. Cream butter and sugar together until light and fluffy; stir in vanilla. Sift flour with baking powder.
2. Add flour mixture to creamed mixture alternately with the milk, beating well after each addition. Add the coconut and chopped nut mixture.
3. Fold in stiffly beaten egg whites, incorporating evenly. Spoon batter into three greased and floured round cake pans.
4. Bake in preheated 350° oven for 30 to 35 minutes or until cake tests done.