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Singapore Carrot Cake
When you google for carrot cake probably you will get two versions of it. One is the sweet carrot cake with cream cheese frosting and the other one is the savory version which is stir fried with egg omelette. Carrot cake is a teochew dish and its commonly found in hawker centre. It is a favorite breakfast dish among Singaporean. Carrot cake is a steamed rice cake made up of shredded white radish, rice flour starch and water. For my recipe, I actually added some dried shrimps to add some umami flavor to the rice cake. It is best to chill down the steamed rice cake completely before cutting them into smaller cubes for frying. Personally I find the texture to be the best when chilled in fridge overnight. You can even find ready made carrot cake in the supermarket but I can guarantee you that it taste nothing like the one you made from scratch as those you find in supermarket doesn’t have the same QQ texture and you can’t taste radish in it. You can make them in large batch and freeze them in the freezer. So when you feel like eating carrot cake for breakfast the next morning, just defrost them the night before by leaving it in the chiller. Traditionally carrot cake comes in two versions, white or black. The black version is simply adding the sweet caramel soya sauce to it. And if you order this carrot cake dish in Malaysia, you may even find beansprouts inside! If you are feeling adventurous, you can even be creative by adding cheese, salted egg yolk or even mala sauce to the carrot cake! Let us know if you have another versions of carrot cake!
Course Mains
Cuisine Singapore
Prep Time 20 mins
Cook Time 90 mins
Passive Time 3 hours
Servings
people
Course Mains
Cuisine Singapore
Prep Time 20 mins
Cook Time 90 mins
Passive Time 3 hours
Servings
people
Instructions
  1. Slice the radish into long strips. (Do not use a grated as it produce too much water) and set aside.
  2. In a large bowl, add the rice flour, wheat flour, corn starch, tapioca starch, sugar, chicken powder. Mix well and set aside.
  3. In a heated pan, add 2 tbsp oil and fry the dried shrimps until fragrant. Add in the shredded radish and fry for 5-8 mins.
  4. Pour in 650grams of water and bring to boil or till radish turns soft.
  5. Pour in the batter mix and mix well. Fry until the batter become thick and smooth.
  6. Transfer the mixture to a pan. You may want to oil the bottom to prevent sticking.
  7. Steam the mixture for 1 hour.
  8. After steaming, leave to chill for 2 hours in the fridge.
  9. Take the carrot cake from the fridge and cut into cubes for frying.
  10. In a heated pan, add in the lard oil and fry the garlic and salted radish until fragrant. Add in the green onions and continue frying for few mins.
  11. Add in the carrot cakes cubes and fry until the sides turn golden brown.
  12. Add in the beaten eggs.
  13. Sprinkle more spring onions over and drizzle some fish sauce over the eggs.
  14. Flip over the eggs and continue frying until the eggs are cooked. You may add in some sweet dark soya sauce for the dark version.
  15. If you prefer a more salty version, you may drizzle in more fish sauce.
  16. Dish up! Garnish with spring onions and serve.
Recipe Notes

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