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.
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.
2 cups flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons Cocoa
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
3/4 cups sugar
2 teaspoons cocoa
6 tablespoons Coca-Cola
6 tablespoons butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla
all dry ingredients together.
the eggs well; add sugar, oil, 3/4 cup Coca-Cola,
vanilla and beat well.
in the dry ingredients until smooth, then add
the carrots, nuts and coconut. Mix well.
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.
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
warm or at room temperature with lightly sweetened-vanilla
flavored whipped cream.
sugar, cocoa, Coca-cola, butter and corn syrup
in saucepan; bring to a boil over medium heat,
boiling and stirring until thick and syrupy,
approximately 5 minutes.
from heat and pour, hot, over hot cake.