Fried carrot cake recipe stashed!

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Fried carrot cake is not made with carrots. It is made with daikon radish. I have no idea why this dish is called fried carrot cake. I didn’t even know that there was something wrong with the name until I encounter the English carrot cake. I can see why foreign visitors might be confused.

However, the name is already very established in Singapore so it is here to stay. Fried carrot cake is a common street food in Singapore. It is basically pan fried daikon radish steamed cakes with eggs. It is served plain/white or black by adding dark sweet sauce.

Photo source: LaRuth at Flickr

There are other subtle differences too. I remember eating the black version when I was young and fell immediately in love with the sweetness of the dark sweet sauce and savoriness of the fried egg and small cubes of daikon radish steamed cakes. The cakes must be small so that the surface is thoroughly coated with the dark sweet sauce. The test is eating it with a toothpick rather than a fork. The white version must have crispy fried egg coating the white radish cakes. It is also served with a kick-ass chilli paste on the side. So one is black and saucy and the other white, crispy and spicy.

Although it is a street food, it can also be made fairly easily at home. Here’s how.

Radish cake recipe 1

750g daikon radish
250g glutinous rice flour
50g tapioca starch flour
120g chopped chinese sausage
60g dried shrimp
25g salt
50g sugar
750g water
Dash of pepper and sesame seed oil
Cooking oil


  1. Wash the daikon thoroughly and peel. Using a shredder, shred thinly
  2. Place the shredded daikon into a pot of water (350g) and bring it to a boil and cook till done. Remove and drain
  3. Dice the chinese sausage finely
  4. Soak the dried shrimps for 30 minutes and drain dry
  5. Heat a little oil in a frying pan and fry the chinese sausage and shrimps gently for a few minutes
  6. In a mixing bowl, mix the glutinous rice flour and tapioca starch flour together and add in 400g water
  7. Stir and mix thoroughly
  8. Add the salt, sugar, pepper, fried sausage and shrimps
  9. Add the cooked daikon and mix
  10. Pour the entire mixture into a shallow baking tin that has already been greased
  11. Steam the entire mixture for 45 minutes
  12. When the mixture is cooked, it becomes like a steamed cake
  13. Let it cool before removing it from the baking tin
  14. The radish steamed cakes are ready for fried carrot cake

Radish cake recipe 2

1 kg radish
250g pork belly
75g dried shrimps
400g rice flour
200g tapioca starch flour
50g shallots
5 dried chinese mushrooms
50g garlic
20g ground pepper
20g salt
100cc cooking oil
1400cc water

  1. Wash and peel the radish, shred thinly
  2. Wash the pork belly, parboil for about 10 minutes
  3. Cut the parboiled pork belly into thin strips
  4. Soak the dried shrimps in warm water until soft
  5. Drain and ground it in a food processor
  6. Soak the dried chinese mushrooms until re-hydrated
  7. Remove the mushroom stems and slice thinly
  8. Peel the shallots and slice thinly
  9. Peel the garlic and chop finely
  10. Sieve the tapioca starch flour and rice flour together
  11. Add the radish shreds, water and salt, mixed to form a batter
  12. Bring some oil in a wok and fry the shallots until golden brown
  13. Remove and put aside
  14. Lower the heat and fry the shrimps, mushrooms and garlic
  15. Add the fried mixture to the batter
  16. Mix well
  17. Oil a large cake pan and pour in the mixture
  18. Steam the mixture for 45 minutes
  19. Remove from steamer

To fry black carrot cake

1 tbsp minced garlic
2 cups of diced radish cake
2 tbsp chopped pickled radish
2 eggs
Chopped spring onion
1 to 2 tbsp dark sweet sauce
Cooking oil

  1. Dice the cooled radish cake into small cubes
  2. Heat some cooking oil in a flat pan
  3. Fry the minced garlic lightly
  4. Add the diced radish cake and fry till crispy and golden brown
  5. Add the pickled radish
  6. Beat the eggs in a bowl and add it quickly to the pan
  7. Stir fry to mix the cakes and eggs thoroughly
  8. Drizzle the dark sauce all over the mixture
  9. Add a little water if the mixture becomes too dry
  10. Remove from the pan and onto a plate for serving
  11. Garnish with chopped spring onion before serving

To fry white carrot cake

1 tbsp minced garlic
2 cups of diced radish cake
2 tbsp chopped pickled radish
2 eggs
Chopped spring onion
1 to 2 tsp soy sauce
Cooking oil

  1. Dice the cooled radish cake into medium-sized cubes
  2. Heat some cooking oil in a flat frying pan
  3. Fry the minced garlic lightly
  4. Add the radish cake and pickled radish and fry till golden brown
  5. Arrange the cubes neatly in the middle of the pan
  6. Beat the eggs in a small bowl and pour it all over them
  7. Leave the eggs to fry and cook for a few minutes, do not stir
  8. When the egg has set somewhat, flip the cakes to fry the other side
  9. If the whole thing is too big to flip, separate into several big pieces and flip them one at a time. Add more oil if necessary
  10. When both sides are golden brown and crispy, remove from pan
  11. Serve on a plate with good chilli paste on the side and garnish with chopped spring onion

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