Fried Black Carrot Cake / Chai Tow Kway (菜头粿)

This is one of my Singapore hawker favorites and a dish that I will get a craving for from time to time. I remembered Mum did the carrot cake from scratch and fried it once or twice but it was too mushy and did not turn out good. Maybe one day I will try making the carrot cake from scratch too but today I used ready made tube of carrot cake that is available from the supermarket. There are two versions to fried carrot cake – black or white. The only big difference between the two is the addition of black sweet soya sauce. Personally I am a bigger fan of the black version compared to the white.

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Ingredients (serves 2)

  • One whole tube of carrot cake 480 gm
  • 3 tbsp of chye poh (washed and drained)
  • 1 tbsp of minced garlic
  • 3-4 tbsp of olive oil
  • 3 eggs beaten
  • 2 tsp fish sauce
  • 2-3 tbsp sweet thick soya sauce (Rose Brand)
  • chopped spring onions for garnish


  1. Cut carrot cake tube into cubes, if amount is too much for one pan. Separate all ingredients into half to fry. Use spatula to break into smaller pieces.
  2. Add 3 tbsp oil to pan and pan fry carrot cake until crispy and slightly browned. Use spatula to cut carrot cake into smaller pieces.
  3. Add 1 tbsp oil and stir fry garlic and chye poh together with carrot cake
  4. Add 2 tsp fish sauce stir fry and add in beaten eggs.
  5. Continue to stir fry and add in the sweet soya sauce.
  6. Make sure carrot cake is evenly coated with the sweet soya sauce
  7. Serve with spring onions.


Notes: I used kicap manis as I could not find the rose brand sweet sauce and it is much more watery and salty compared to the thick sweet sauce.

Recipe from The MeatMen


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