Carrot cake, more commonly known as 'chai tow kway' in Singapore, has its roots in traditional Chinese cuisine. Traditionally made from shredded white radish and rice flour batter, this savoury cake is stir-fried with eggs, preserved radish, garlic, and other flavorful ingredients. It is often garnished with spring onions and served with a tangy chilli sauce, offering a perfect balance of sweet, savoury, and spicy flavours.
