The Great Australian Bake Off

This is no ordinary carrot cake recipe. Take it to the next level with desiccated coconut, pecans, orange and yooghurt. 


  • Cake

  • 80g dark brown sugar

  • ½ cup golden syrup

  • 150ml sunflower oil

  • 2 eggs

  • 5g salt

  • 200g wholemeal self-raising flour

  • 1 tsp bicarbonate of soda

  • 3 tsp mixed spice

  • Grated zest 1 orange

  • 200g grated carrot

  • 50g desiccated coconut

  • Syrup

  • Juice ½ orange

  • 2 tsp lemon juice

  • 40g dark brown sugar

  • Icing

  • 250g mascarpone

  • 200g vanilla creamy traditional European style yoghurt

  • 1 tablespoon caster sugar

  • 1 tsp ground cinnamon

  • To Decorate

  • 100g pecan kernels

  • Equipment

  • 2 x round cake tins 20 cm top x 20cm base x 6cm deep


  • 1.

    Preheat oven 170°C.

  • 2.

    Grease two 20cm round cake tins (20cm top x 20 cm base x 6.5 cm deep) and line with baking paper.

  • 3.

    Whizz together sugar, syrup, oil, eggs and a hefty pinch salt.

  • 4.

    Into the bowl sift flour (add any wheat husks remaining in the sieve), bicarbonate of soda and spice.

  • 5.

    Stir gently to combine. Add all remaining cake ingredients, gently stir, and then divide mixture between the two tins.

  • 6.

    Bake for 30 minutes.

  • 7.

    While the cakes are in the oven make the syrup by stirring all three ingredients together in a bowl.

  • 8.

    In a separate bowl whip the icing ingredients together until light and fluffy before refrigerating until needed.

  • 9.

    When the cakes are done, brush with a little syrup over each piece.

  • 10.

    Once cool, layer with icing, finishing with some on top.

  • 11.

    Toast chopped pecan nuts in a fry pan and sprinkle on top.

Nutritional information

Nutritional analysis per serving (18 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.

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