Fried Carrot Cake, Black and White

Chai Tow Kway

Preparation info
  • Serves


    • Difficulty


Appears in
Hawker Favourites: Popular Singaporean Street Foods

By The MeatMen

Published 2017

  • About

Black or white? There’s a never-ending debate over which is the preferred version of carrot cake, and we’re happy to say WE DID BOTH. Who needs to make a choice when you can have both?


  • 6 Tbsp pork lard
  • 250 g (9 oz) home-made


  1. Heat 3 Tbsp pork lard in a wok over medium heat. Add carrot cake and pan-fry until lightly crisp and brown on the sides.
  2. Push carrot cake to one side of wok.
  3. Add remaining pork lard, minced garlic and chye poh and stir-fry until fragrant. Mix with carrot cake.
  4. Season with fish sauce. Add eggs.
  5. To make white version, cook unt