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.