Shred carrot finely and place into a food processor. Add water and evaporated milk and a tinge of food colouring. Process into a fine carrot milk juice.
Place sifted flour and salt into the bowl of an electric mixer fitted with a dough hook. Add yeast, double-action baking powder, sugar and butter. Pour in carrot milk juice. Process for 15 minutes on low speed until dough is soft and elastic.
Place dough in a lightly oiled bowl. Cover with cling film wrap and leave in a warm place in the kitchen for 30 to 35 minutes or until the dough has doubled in bulk.
Remove dough onto a lightly floured table top. Punch down the dough.
Roll out into a rectangle. Brush the dough with canola oil or melted butter. Spread red beans over the dough. Roll up carefully like a Swiss roll. Pinch the ends to seal up neatly.
Cut into 2cm pieces. Using a sharp knife, cut five deep cuts over the top. (The cuts will open up to form the petals of a flower.) Place the rolls on a small piece of greaseproof paper.
Steam the buns over rapid boiling water for eight minutes.