Carrot Cake, also known as "Chai Tow Kway," is a popular Singaporean dish that features stir-fried radish cake with eggs and preserved radish. Despite its name, this dish does not contain any carrots. Instead, it is made from white radish (daikon) and rice flour, which are steamed into a cake and then stir-fried to perfection.

The origins of Carrot Cake can be traced back to the Teochew community in Singapore, who brought their culinary traditions from China. Over time, the dish has evolved to incorporate local flavors and ingredients, making it a beloved staple in Singaporean hawker centers and food stalls.

To make Carrot Cake, start by steaming grated white radish with rice flour to form a firm cake. Once the cake is set, cut it into small pieces. In a hot pan, stir-fry the radish cake pieces with eggs, preserved radish, garlic, and dark soy sauce until they are crispy and golden brown. The result is a savory and flavorful dish with a delightful contrast of textures.

There are several ways to customize Carrot Cake to suit your taste. You can choose between the "white" version, which is simply stir-fried with eggs, or the "black" version, which includes dark soy sauce for a richer flavor. Some variations also include ingredients like shrimp, bean sprouts, or scallions for added texture and taste.

In Singapore, Carrot Cake is typically served as a breakfast or snack dish, often enjoyed with a side of chili sauce for an extra kick. It is a popular choice at hawker centers, where it is freshly prepared to order and served piping hot.

While Carrot Cake is a delicious and satisfying dish, it is important to be mindful of its calorie content and the amount of oil used in the preparation. The dish can be quite rich, so it is best enjoyed in moderation as part of a balanced diet. Additionally, be cautious if you have any food allergies, as the dish may contain ingredients like soy or shellfish.