Recipe: Carrot Walnut Cake from McCall s cooking school issue 11 (1980's)

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 cups unsifted all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 lb carrots
1 cup butter, softened
1 cup brown sugar, packed
1 cup white granulated sugar
4 eggs
2 tbsp grated lemon peel
2 tbsp grated orange peel
2 tbsp lemon juice
2 tbsp orange juice
1 cup coarsely chopped walnuts (i prefer pecans)
1 cup seedless raisins
cream cheese glaze (recipe follows)
1/2 cup coarsely chopped walnuts (to garnish)

Preheat oven to 350 degrees F. Grease and flour a 10x4-inch tube pan.

Sift flour with baking powder, soda, baking cinnamon and salt. Set aside.

Peel and grate carrots (you need 4 cups).

Beat butter with brown sugar and white granulated sugar in large bowl, until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each adition, until smooth and light. Set aside.

Combine lemon and orange peels and juices in measuring cup.

At low speed, beat flour mixture and juice mixture into butter mixture in fourths, beginning and ending with flour mixture. Beat just until smooth, about 1 minute.

With wooden spoon, stir in grated carrot, nuts and raisins. Mix. Turn into prepared pan.

Bake 60 minutes, or until tester comes out clean. Cool in pan on wire rack 20 minutes to cool slightly.

Gently loosen edge of cake with spatula. Turn out of pan onto rack. Spread Cream Cheese Glaze over top of the warm cake, letting it run down side of cake. Carefully remove cake to cake platter. Sprinkle chopped nuts around top edge of cake.

CREAM CHEESE GLAZE

1 1/2 cups confectioner's sugar
1 (8 oz.) pkg. cream cheese, softened
1 tbsp lemon juice
1 tsp. grated lemon peel
1/2 cup coarsely chopped walnuts

In a medium-size bowl, combine confectioner's sugar, cream cheese, lemon juice, lemon peel. Beat until smooth with mixer. Set aside.

Makes 1 (tube) cake, 12 servings
Source: McCall's Cooking School magazine, Issue 11, 1985

Enjoy!
Beatriz