The Great Australian Bake Off

A twist on old favourites.


  • Carrot cupcake

  • 300g canola oil

  • 60g extra virgin olive oil

  • 320g caster sugar

  • 120g brown sugar

  • 60g rye flour

  • 225g plain flour

  • 10g ground cinnamon

  • 15g baking powder

  • 8g bicarb soda

  • 10g table salt

  • 300ml water and 5 tablespoons flaxseed meal

  • 360g fresh carrot, sliced in sticks with mandolin

  • 80g toasted pecans

  • 80g dried currants

  • Carrot cake frosting

  • 380g raw macadamia nuts

  • 420g raw cashew nuts

  • 360ml almond milk

  • 400ml maple syrup

  • 1 cup coconut oil

  • 6 tsp vanilla bean paste

  • 60ml fresh lemon juice

  • 2 tsp salt

  • Red velvet cupcake

  • 550ml almond milk

  • 15ml apple cider vinegar

  • 420g plain flour

  • 450g caster sugar

  • 4 tbs cocoa powder

  • 1 tsp baking powder

  • 1 tsp bicarb soda

  • 1 tsp table salt

  • 200ml canola oil

  • Red food colour gel

  • 1 tbs vanilla bean paste

  • Frosting

  • 250g cream cheese

  • 250g vegan spread

  • 1kg pure icing sugar

  • 1 tbs vanilla bean paste

  • Raspberry coulis

  • 300g fresh raspberries

  • 150g caster sugar

  • 10ml lemon juice

  • 60ml water

  • To serve

  • 3 carrots for presentation

  • 2 punnets celery microgreens

  • 500g walnuts

  • 125g fresh raspberry (must have at least 24 raspberries)


  • 1.

    For the carrot cake frosting, soak nuts; boil kettle and soak all nuts together in boiled water. Set aside to cool.

  • 2.

    Preheat oven to 180°C.

  • 3.

    For the carrot cupcakes, measure water and add flaxseed meal and whisk, then set aside. in stand mixer combine oils, and sugars on low speed. Combine all dry ingredients in bowl ready. Toast pecans and then add to food processor with 100g flour mixture and currents, blitz until a fine meal. Chop carrot in 2-3min stick and then blitz in food processor to create mixed chunks. Mash banana. In stand mixer add half of remaining flour mixture and half Flax seed mix banana and mix on medium speed, once combined add remaining. With spatula add in pecan and current meal, once combined add carrot and mix until incorporated. Separate into individual cupcake case, approximately 65g per case. Bake for 25 minutes.

  • 4.

    For the red velvet cupcakes, whisk milk and apple cider together and set aside, sift flour, cocoa, baking powder, bicarb soda and salt in large bowl and add sugar, combine. In separate bowl whisk oil, colouring, vanilla, almond milk mixture, then add to dry ingredients and mix in stand mixer. (do not over mix) separate into individual cupcake cases (approximately 65g per cupcake) Bake for 25 minutes.

  • 5.

    For the coulis, combine, raspberries, water and sugar in medium saucepan and bring to the boil and allow to simmer until the consistency required, then remove from heat and strain out seeds and place into fridge to cool.

  • 6.

    For the frosting, drain nuts and then combine all ingredients in blender, pulse in the beginning and then run blender for 3-4 minutes stopping to scrape down edges 2/3 times. Keep going until cream is ultra-smooth. Place in separate piping backs and place into fridge to cool before use.

  • 7.

    Red velvet frosting, whisk vegan spread and cream cheese until fluffy, then add icing sugar, 1 cup at a time, once all added whip and add vanilla. Transfer to 2 piping bags. Blitz walnuts into small chunks and place in bowl ready to use.

  • 8.

    Pipe cream onto cooled cupcakes and smooth top with offset spatula and roll edges in walnuts.

  • 9.

    Grate carrots with medium microplate and roll into carrot shape and place in top of cupcake, then garnish top with micro greens.

  • 10.

    For the red velvet, pipe cream on top of cupcakes and drizzle with coulis and add single raspberry to garnish.

  • 11.

    Present on cupcake tower.


This recipe has not been edited or tested by the Bake Off Food Department

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