
Someone told me that if there's only one way to do something, the method can't be patented. They mentioned both math formulas and recipes. I don't know about recipes, though, because you can most certainly patent how you make a drug, but I'm willing to take the risk. Anyhow, all this preamble is so that I can share the Joy of Cooking Carrot Cake recipe without worrying about infringement. I made it for Aurelie's birthday and it was so well received (also, I still had carrots and pineapple left) that I made it again this past Monday.
Below is the recipe with my modifications:
Carrot CakePreheat oven to 350'F. Grease pans.
Sift together:
1 1/3 c flour
1c sugar
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp grated/ground nutmeg
1/2 tsp salt
Mix in small bowl, then add to flour mixture:
2/3c veg oil
3 eggs
Stir in:
1 1/2c grated carrots (Seriously not a big deal to grate by hand and takes about one large carrot)
1/2 cup canned pineapple, lightly drained
Put in pan. Cook for 25 minutes in 2 round 9' pans (I used one and kept adding time because 25mins wasn't enough) or put in muffin trays for delicious carrot cupcakes (25 minutes). Basically, cook until a cake tester or toothpick comes out clean.
Cool.
Frosting1/2c cream cheese
2c icing sugar
1 tbsp Grand Marnier or vanilla
Or, modify these amounts to preferred taste and texture.
Using food processor (takes way less time), mix cream cheese, sugar and flavour until creamy.

Frost. Eat.