This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Martin also does his own recipe Newsletter, which is where this recipe actually came from, so if you would like to subscribe to it then click here

Ingredients

The Cake:
2 cups flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons Cocoa
3 eggs
1 1/2 cups sugar
1/2 cup vegetable oil
3/4 cup Coca-Cola
1 1/2 teaspoons vanilla
2 1/4 cups raw carrots, grated
1 cup nuts, chopped
1 cup coconut, flaked

Coca-Cola Syrup:
3/4 cups sugar
2 teaspoons cocoa
6 tablespoons Coca-Cola
6 tablespoons butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla

The Cake:

• Mix all dry ingredients together.

• Beat the eggs well; add sugar, oil, 3/4 cup Coca-Cola, vanilla and beat well.

• Stir in the dry ingredients until smooth, then add the carrots, nuts and coconut. Mix well.

• Bake in a greased and lightly floured 13 x 9 pan in a preheated 350° oven for 40 - 50 minutes or until the cake tastes done.

• Remove from oven and prick hot cake all over with a fork, then pour the Coca-Cola syrup (see syrup instructions below) slowly, evenly over the top.

• Serve warm or at room temperature with lightly sweetened-vanilla flavored whipped cream.

Coca-Cola Syrup:

• Combine sugar, cocoa, Coca-cola, butter and corn syrup in saucepan; bring to a boil over medium heat, stirring constantly.

• Continue boiling and stirring until thick and syrupy, approximately 5 minutes.

• Add vanilla extract.

• Remove from heat and pour, hot, over hot cake.

Martin James