10 Singapore Best Fried Carrot Cake
- Monster Day Tours
- Aug 23
- 8 min read
Updated: Aug 29
Don't let the name fool you, Singapore's beloved Fried Carrot Cake contains absolutely no carrots at all! This iconic hawker dish, known locally as chai tow kway, is actually made from radish cake (steamed radish and rice flour) that's stir-fried to golden perfection with eggs, preserved radish, and aromatic seasonings. Whether you're exploring Singapore's vibrant neighborhoods on foot with one of our free walking tours or venturing out on your own culinary adventure, this crispy, savory delight will quickly become one of your favorite local discoveries.
The magic of fried carrot cake lies in its contrasting textures, imagine biting into crispy, caramelized edges that give way to soft, tender radish cake centers, all bound together with fluffy scrambled eggs and punctuated by the salty crunch of chye poh (preserved radish). The dish comes in two distinct versions: the "white" version features the natural golden hue of eggs and light seasonings, while the "black" version is coated in sweet dark soy sauce that creates an almost caramelized exterior.
The Two Faces of Singapore's Carrot Cake
Before diving into our curated list of the best stalls, it's essential to understand the fundamental difference between white and black carrot cake. The white version is seasoned with light soy sauce and fish sauce, allowing the natural sweetness of the radish cake and the richness of eggs to shine through. Each piece develops a golden, crispy exterior while maintaining a soft interior.
The black version, on the other hand, incorporates sweet dark soy sauce (tim cheong) that transforms the dish into something deeper and more complex. The dark sauce caramelizes during the high-heat cooking process, creating sweet-savory notes that complement the earthiness of the radish cake.
1. Yuan Cheng Fried Carrot Cake (Telok Blangah)
Located at Telok Blangah Drive Food Centre, Yuan Cheng has been serving their signature carrot cake for over 30 years. Run by Mdm Ng Guek Eng, who learned the art from her mother, this stall draws impressive queues from opening time. What sets Yuan Cheng apart is their meticulous attention to achieving the perfect crispy edges on every piece of radish cake. The stall uses only vegetable oil and cracks fresh eggs into each serving, creating generous fluffy egg bits throughout the dish.
Location: 79 Telok Blangah Drive, #01-33, Telok Blangah Food Centre
Hours: 4am – 2pm (Mon-Wed, Fri-Sun), Closed Thursday
Price: $3 for both black and white versions
2. Ghim Moh Carrot Cake (Holland Village)
This legendary stall at Ghim Moh Market has earned a devoted following for their handmade-from-scratch approach. Unlike most stalls that source their radish cake from suppliers, Ghim Moh still steams their own carrot cake daily using traditional methods. The queue starts forming at 6am and only gets longer throughout the morning until they sell out, but their efficient family operation moves at a crisp pace.
Their carrot cake strikes the perfect balance between crispy exterior and moist, soft interior. The generous use of chye poh adds the essential salty crunch that elevates each bite.
Location: 20 Ghim Moh Road, #01-16, Ghim Moh Market & Food Centre
Hours: 6:30am – 1pm (Wed-Fri), 6:30am – 2pm (Weekends), Closed Mon-Tue
Price: Starting from $3
3. Heng Carrot Cake & Oyster Omelette (Newton)
Since 1971, this Michelin Bib Gourmand recipient has been delighting customers at Newton Food Centre with their tender, almost fluffy radish cake. Heng takes pride in steaming their own carrot cake, unlike many competitors who rely on factory-made versions. The stall exclusively uses vegetable oil, making it accessible to a wider range of dietary preferences.
Their White Carrot Cake with Prawn ($6-$8) elevates the classic dish with succulent prawns, while their Black Carrot Cake offers the perfect balance of sweet caramelized sauce without any burnt aftertaste.
Location: 500 Clemenceau Avenue North, #01-28, Newton Food Centre
Hours: 5pm – 11pm (Mon, Wed-Sun), Closed Tuesday
Price: $4-$8 depending on size and additions
4. Chey Sua Carrot Cake (Toa Payoh)
This third-generation Michelin Bib Gourmand stall has been serving their unique version of carrot cake for over 50 years. What makes Chey Sua special is their use of both white radish AND actual carrots in their radish cake, creating a slightly sweeter base. Sisters Shirley and Grace have perfected their parents' recipe, steaming radish cubes overnight in aluminum bowls for the ideal firm yet tender texture.
The secret lies in their egg-and-flour mixture, which is slowly fried in vegetable oil to create that signature golden-brown, crispy exterior. Don't miss their house-made chilli, it's not spicy but adds a sweet balance that perfectly complements the savory carrot cake.
Location: 127 Lor 1 Toa Payoh, #02-30, Toa Payoh West Market & Food Centre
Hours: 6:30am – 1pm (Wed-Sun), Closed Mon-Tue
Price: $3-$5
Walking through neighborhoods like Toa Payoh and discovering gems like Chey Sua is exactly the kind of authentic experience that makes exploring Singapore on foot so rewarding. These hidden culinary treasures are best found when you take the time to wander and follow the locals' lead, something our walking tours celebrate every day.
5. He Zhong Carrot Cake (Bukit Timah)
With an astounding 98-year history, He Zhong Carrot Cake is now in its third generation under Steven Teo, who has been perfecting the recipe for over 43 years. This stall specializes exclusively in white carrot cake, believing in perfecting one style rather than offering multiple variations.
What distinguishes He Zhong is their unique presentation – instead of the typical flat, pancake-style carrot cake, they serve thick, chunky blocks that are bound together with generous amounts of egg. The result is a dish with well-charred, crispy exterior and springy, eggy interior.
Location: Interim Bukit Timah Food Centre, #01-057, 2A Jalan Seh Chuan
Hours: 6am – 8pm (Tue-Sun), Closed Monday
Price: $3.50-$5.50
6. Fu Ming Carrot Cake (Redhill)
Affectionately known as the "Mickey Mouse" carrot cake stall due to their vintage 1975 signboard, Fu Ming Cooked Food earned their Michelin Bib Gourmand recognition in 2019. This family operation still steams their radish cake fresh from scratch daily using high-quality flour – a process that takes up to eight hours and results in a softer, more tender texture than commercially bought versions.
Their black carrot cake stands out for its perfect balance of sweet and savory notes, with the dark sauce creating an almost caramelized exterior that melts in your mouth.
Location: 85 Redhill Lane, #01-49, Redhill Food Centre
Hours: 12:30pm – 7:30pm (Wed-Sat), 7:30am – 1:30pm (Sun), Closed Mon-Tue
Price: $3-$5
7. Lim Kee Fried Carrot Cake (Bukit Merah)
Lim Kee Fried Carrot Cake has been serving the Bukit Merah community since 1955, starting as a humble pushcart operation. Now in their third generation, they've maintained their "old school taste" that locals have come to love over seven decades. Their unique style incorporates spring onions directly into the frying process, allowing the flavors to integrate throughout the dish rather than just as a garnish.
Location: Bukit Merah Central Food Centre
Hours: Daily (specific hours vary)
Price: $3.50-$4.50
8. Lau Goh Teochew Chye Thow Kway (Zion Road)
This remarkable stall has overcome significant challenges to become one of Singapore's most beloved carrot cake destinations. Run by Peter Goh, who is hard of hearing, the stall has operated for over 40 years, moving from People's Park Food Centre to Zion Riverside Food Centre in 1993. Despite his hearing disability, Peter has innovatively created a pointing system menu that allows customers to easily place orders.
The stall is renowned for their authentic hand-made carrot cake that's smashed into smaller pieces and fried with eggs to crispy perfection. Their generous use of eggs creates a beautiful crispy coating on each bite.
Location: 70 Zion Road, #01-26, Zion Riverside Food Centre
Hours: 12pm – 9pm (Tue-Sun), Closed Monday
Price: $5-$10
9. Hai Sheng Carrot Cake (Ang Mo Kio)
Located at 724 Ang Mo Kio Avenue 6, Hai Sheng (also known as Lim Hai Sheng Cooked Food) specializes in the white crispy version of carrot cake. This stall stands out for making and steaming their own carrot cake instead of using factory-made versions, resulting in superior texture and flavor.
Every slab is generously enveloped in eggs and pan-fried to perfection, creating a crispy exterior while maintaining a soft, moist interior. Their hefty use of chye poh ensures every bite delivers that essential salty crunch.
Location: Block 724, Ang Mo Kio Avenue 6, #01-09
Hours: 8am – 8pm daily
Price: $2-$4
10. 333 Carrot Cake (Circuit Road Market & Food Centre)
For the adventurous food lover, 333 Carrot Cake offers something completely unique in Singapore's carrot cake scene – a Masala Carrot Cake. Run by Desmond Wee, a former tour guide who pivoted to hawkering during the pandemic, this innovative creation was inspired by his experiences showing Indian tourists around Singapore.
The masala version features the traditional radish cake elevated with aromatic garam masala and curry leaves, creating a rich, spicy twist with complex flavors that complement rather than overpower the dish. Desmond fries this version in a separate wok to maintain the distinct spice profile.
Location: 80 Circuit Road, #02-16, Circuit Road Market & Food Centre
Hours: 6am – 12:30pm (Tue-Sun), Closed Monday
Price: Masala version $4, traditional versions $3-$4
How to Order Like a Local
When approaching any carrot cake stall, here are the essential phrases and tips to ensure you get exactly what you want:
Basic Orders:
"Bai de" (白的) = White carrot cake
"Hei de" (黑的) = Black carrot cake
"Yuan yang" (鸳鸯) = Half black, half white
"Jia dan" (加蛋) = Add extra egg (+$0.50 typically)
Size Options: Most stalls offer small ($2-$3), medium ($3-$4), and large ($4-$5) portions.
Chilli Protocol: Always say "yes" when asked about chilli – Singapore's carrot cake chilli is typically sweet rather than spicy and adds crucial flavor complexity.
Seating Strategy: At busy hawker centers, it's common to "chope" (reserve) your seat by leaving a packet of tissues on the table before ordering.
A Singapore hawker stall cooking authentic fried carrot cake with ingredients and cooking tools visible
The Art of Wok Hei: Why Technique Matters
The secret to exceptional fried carrot cake lies in achieving wok hei – the "breath of the wok" that imparts a distinctive smoky aroma and flavor that can only come from cooking over extremely high heat in a seasoned wok. Master hawkers understand that the radish cake must be fried when both the cake and chye poh are properly dry, and they often use two pans simultaneously to control heat distribution.
The technique involves first pan-frying the radish cake cubes until golden, then adding garlic and preserved radish until fragrant, before incorporating beaten eggs that are allowed to set slightly before being flipped in sections. This methodical approach ensures each component maintains its distinct texture while harmonizing into the final dish.
Fun Facts About Singapore's "Carrot" Cake
The Name Mystery: The confusion around the name stems from the Teochew dialect, where white radish was loosely called "carrot" because there wasn't a specific word for daikon radish. When Chinese immigrants brought this dish to Singapore, the English translation stuck, even though no orange carrots are involved.
Origins: This dish traces its roots back to Teochew immigrants from southern China, who brought the tradition of steaming daikon radish cake. Singaporean hawkers adapted it by pan-frying and stir-frying with eggs and preserved radish, creating the unique versions we enjoy today.
Factory vs. Handmade: While most modern stalls purchase pre-made radish cake from suppliers, the best stalls still steam their own using traditional methods, often starting preparation the night before.
As you explore Singapore's incredible hawker scene and discover these amazing carrot cake stalls, you'll realize that the best way to truly experience the city's food culture is by wandering through its neighborhoods and following your nose to the good stuff.
Whether you're joining one of our guided walking tours or embarking on your own culinary adventure, fried carrot cake represents the perfect introduction to Singapore's hawker heritage, authentic, affordable, and absolutely delicious. Each stall on this list offers its own interpretation of this beloved dish, ensuring that every food-loving visitor leaves Singapore with unforgettable memories and a deep appreciation for the skill and passion that goes into every perfectly fried piece of chai tow kway.