The confusingly named dish that's actually made from radish
Carrot cake (chai tow kway) is a pan-fried dish of steamed radish (daikon) cake cut into cubes, stir-fried with eggs, garlic, and preserved radish — available in black (sweet) or white (savoury) versions.
Carrot cake — or more accurately, chai tow kway (Teochew for "fried radish cake") — has nothing to do with carrots. The confusion arises because white radish (daikon) is called "white carrot" in Hokkien and Teochew. The dish originated in the Teochew community of China's Chaoshan region, where steamed radish cakes have been a staple for generations. In Singapore, the steamed cake is cut into cubes and pan-fried with eggs, garlic, and chai poh (preserved radish), creating a dish beloved across all communities.
The great carrot cake debate: black or white? White carrot cake is the original version — the radish cake cubes are fried with egg, garlic, and chai poh until crispy on the outside and soft within. The flavour is savoury, peppery, and the egg forms a golden crust. Black carrot cake uses the same base but adds thick sweet dark soy sauce, giving it a caramelised, slightly sweet flavour and a dark colour. Both versions have passionate devotees. Some purists insist that white is the "real" carrot cake, but most Singaporeans happily eat both.
Good carrot cake starts with the radish cake itself — the best stalls make their own by steaming a batter of rice flour and grated white radish. Factory-made versions lack the same texture and flavour. The frying technique matters enormously: the pan must be hot enough to create a crust, and the cake should be pressed down to maximise surface contact without crumbling. The egg should be scrambled in and around the cake pieces, not poured over as a flat omelette. Chai poh (preserved radish) adds a distinctive salty crunch that ties everything together.
Carrot cake holds a unique place in Singapore's food culture as a dish that transcends ethnic boundaries. Although Teochew in origin, it has been adopted by Malay, Indian, and every other community in Singapore. It's a breakfast staple, a snack, and a supper favourite. The dish also serves as a gentle introduction to Singapore's multilingual food culture — ordering it confidently as "chai tow kway" earns knowing nods from hawkers. At $3-5 per plate, it remains one of the most affordable and satisfying hawker dishes.
Famous stall with long daily queues. Uses lard oil and fish sauce for fragrant carrot cake with crisp charred bits.
Known for their messy, delicious black carrot cake with perfect caramelization.
Famous for generous egg portions in their carrot cake. Moved from 201C Tampines with loyal following.
Crispy on the outside, gooey inside. Fresh oysters delivered daily.
15+ years operating, known for wet-style Hokkien mee without thin bee hoon. Fresh prawns and sotong with homemade chilli available for purchase.
White carrot cake with homemade curry powder chili. Authentic taste since 1983.