Recipe Talk

HI, I AM LOOKING FOR A CARROT CAKE RECIPE FROM MC CALL'S COOKING SCHOOL....THE LAYER CAKE ONE NOT THE BUNDT CAKE....CAN ANYONE PLEASE SUBMIT IT? I AM GOING NUTTY LOOKING FOR IT MANY MANY THANKS!!

McCalls Recipe

Carrot-Walnut Cake

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INGREDIENTS
3 cups unsifted all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 pound carrots
1 cup butter or regular margarine, softened
1 cup light-brown sugar, packed
1 cup granulated sugar
4 eggs
2 tablespoons grated lemon peel
2 tablespoons grated orange peel
2 tablespoons lemon juice
2 tablespoons orange juice
1 cup coarsley chopped walnuts
1 cup seedless raisins

CREAM CHEESE GLAZE

1 (8-ounce) package cream cheese, softened
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1-1/2 cups confectioners' sugar
1/2 cup coarsely chopped walnuts

Lightly grease and flour a 10-inch tube pan. Sift flour with baking powder, soda, cinnamon, and salt; set aside.

Wash and pare carrots; grate on medium grater, or use coarse blade of food processor. Should measure 4 cups.

Preheat oven to 350 degrees.

In large bowl of mixer, at high speed, beat butter and brown and granulated sugars, occasionally scraping side of bowl with rubber scraper, until light and fluffy, about 4 minutes. Add eggs, one at a time; beat well after each addition until smooth and light.

In measuring cup, combine lemon and orange peels and juices. At low speed, beat in flour mixture, in fourths, alternately with lemon-orange mixture, in thirds, beginning and ending with flour mixture. Beat just until smooth, about 1 minute.

With wooden spoon, stir in grated carrot, nuts and raisins, mix well. Turn into prepared tube pan; spread evenly. Bake 60 minutes, or until a cake tester inserted in center of cake comes out clean. Cool in pan on wire rack 20 minutes, to cool slightly.

Meanwhile, make Cream Cheese Glaze: - In medium bowl, combine cream cheese, lemon juice, lemon peel and confectioners' sugar. With portable mixer at medium speed, beat mixture until smooth. Set aside.

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

Makes 12 servings

THANK YOU SO MUCH BUT THIS IS NOT QUITE THE ONE I'M LOOKING FOR. THE ONE I'M LOOKING FOR HAS COOKING OIL, WHITE SUGAR AND IS BAKED IN THREE LAYERS! I APPRECIATE YOUR RESPONSE

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

MCCALLS BEST EVER CARROT CAKE
Source: McCalls Recipe Card Collection; Gr # 17

For one cake 8 to 10 servings, you will need:
1 1/2 cups corn oil
1 3/4 cups granulated sugar
3 large eggs
2 cups all purpose flour
2 teaspoons baking soda
1/2 tsp salt
3 tsp cinnamon
1 tsp ground cloves
2 cups peeled and grated carrots
1 cup chopped nuts
1 can (8oz) crushed pineapple
Cream cheese frosting (recipe follows)
3/4 cup shredded coconut

1. Beat together corn oil, eggs, and sugar until well combine.

2. In a bowl, sift the flour and salt, baking soda, cinnamon, and cloves.

3. Add egg,sugar mixture, mixing well.

4. Drain the pineapple well.

5. Add carrots, walnuts and pineapple. Blend together mixing well.

6. Pour batter into greased and floured 9 in or 10 inch cake pan.

7. Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean.

8. Let cake cool on racks. Prepare the frosting.

9. Split cake into 2 layers.

Assemble. Cover with the frosting.

Sprinkle with coconut.

CREAM CHEESE FROSTING

Cream together to packages (8oz) each) cream cheese,
1 cup powdered sugar,
and 1 teaspoon vanilla extract, blending well.

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HOW TO MICROWAVE
BEST EVER CARROT CAKE

For one 8 to 10 servings, you will need:
1 cup corn oil
1 3/4 cups granulated sugar
3 large eggs
1 1/2 cups all-purpose flour
2 teasp baking soda
1/2 teasp salt
3 teasp cinnamon
1 teasp ground cloves
2 cups peeled and shredded carrots
1 cup chopped walnuts
1 cup (8oz) crushed pineapple
Cream Cheese Frosting (recipe above)
3/4 cup shredded coconut

1.Beat 1 cup corn oil, sugar and eggs.

2. Combine 1 1/2 cups flour, baking soda, salt cinnamon and cloves.

3. Combine these two mixtures.

Blend to mix well.

4. Add carrots, walnuts and drained pineapple to mixture.

5. Blend well.

6. Pour batter into a microwave bundt cake dish,

7. Microwave, covered, at HIGH power for 3 minutes.

Remove cover.

8. Microwave for another 12 to 14 minutes at HIGH power,

letting cake rest for 2 minutes after 5 minutes of microwaving.

9. Remove cake from oven. Let rest for 5 minutes.

10. Remove from pan. Let cool.

11. Frost cake when cool. Sprinkle with coconut.

Per Serving:

Calories 875
Proteins 10
Fat 60
Carbohydrates 77.9
Sodium 485mg
Calcium 11.5 %
Iron 13.5 %
Vit A 138.8 %
Vit C 8.3 &

FROM
Trudy Almon