Fried Carrot Cake
Not to be confused with the Western version of carrot cake (sweet spiced cake), the Singapore fried carrot cake is more savoury than it is sweet, and is adored for its versatility as either a mid-day snack or a complete meal in itself.

Far from having carrots inside, the Singapore fried carrot cake consists of small rectangular rice flour cakes, fried with white radish, scrambled eggs, chopped spring onions and chye poh. There are two ways to enjoy this popular local snack.

You can order the ‘white’ variant, with its slightly charred crusty exterior to be fried together with extra chilli, or request for the ‘black’ version which is sweeter.

More brownish-black in colour than the former, the ‘black’ fried carrot cake is fried with sweet black soy sauce to give it a more distinct, caramelised taste.