Hi, Tina,
The recipe that was sent to you, was not from a McCall´s Cooking School magazine. It was from a McCall´s magazine. I did find the issue of McCall's Cooking School that has the recipe you need.

CARROT WALNUT CAKE

2 C unsifted all-purpose flour
2 tspn. baking powder
1 tspn. baking soda
1 tspn. cinnamon
1/2 tspn. salt
1 lb carrots
1 C butter softened
1 C brown sugar, packed
1 C granulated sugar
4 eggs
2 TB grated lemon peel
2 TB grated orange peel
2 TB lemon juice
2 TB orange juice
1 C coarsely chopped walnuts (I prefer pecans)
1 C seedless raisins
CREAM CHEESE GLAZE
1 packg 8 oz cream cheese, softened
1 TB lemon juice
1 tspn. grated lemon peel
1 1/2 C confectioners´ sugar
1/2 C coarsely chopped walnuts
Grease and flour a 10x4@ tube pan.Sift flour w/baking poder, soda, cinnamon and salt. Set aside. Grate carrots. You need 4 C. Preheat oven to 350°. Beat butter and both sugars in large bowl, til light and fluffy, ab. 4 min. Add eggs, one at a time beating well after each adition, until smooth and light. Combine lemon and orange peels and juices in measuring cup. At low speed, bet in flour misture in fourths, beginning and ending w/flour mixture. Beat just til smooth, about 1 min. With wooden spoon, stir in grated carrot, nuts and raisins. Mix. Turn into pan. Bake 60 min, or til tester comes out clean. Cool in pan on wire rack 20 min. to cool slightly. Meanwhile, make glaze. In med. bowl, combine c. cheese, lemon juice, lemon peel and confectioner´s sugar. Beat til smooth with mixer. Set aside. Gently loosen edge of cake with spatula. Turn out of pan onto rack. Spread frosting over top of the warm cake, letting it run down side of cake. Carefully remove cake to cake platter. Sprinkle chopped nu8ts around top edge of cake. Serves 12.

Enjoy!
Beatriz