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Singapore-Style Black Fried Carrot Cake · Chef Annil
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Recipe

Singapore-Style Black Fried Carrot Cake

1:1721 May 2026@annilravin

Chef Annil demonstrates how to make a classic Singaporean hawker favourite at home: Black Fried Carrot Cake (Chai Tow Kway). By deep-frying the carrot cake cubes beforehand, they achieve a wonderfully crispy exterior while remaining soft and chewy on the inside. Sautéed with fragrant minced garlic, sweet pickled radish (chye poh), and eggs, the dish is seasoned with spicy sambal chili and rich dark caramel soy sauce before being tossed with fresh Chinese chives. This homemade version allows you to control the amount of oil while capturing that authentic, smoky wok-tossed flavour.

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Singapore-Style Black Fried Carrot Cake

Ingredients

Method

  1. Unpack the carrot cake and cut into small cubes.
  2. Deep-fry the carrot cake cubes in hot oil for about 7 minutes until golden brown and crispy on the outside, then drain and set aside.
  3. Trim and cut the Chinese chives into 1 to 2-inch lengths.
  4. Heat a small amount of oil in a non-stick wok and sauté the minced garlic and sweet pickled radish until fragrant.
  5. Crack 5 eggs directly into the wok and scramble them.
  6. Add 3 tablespoons of sambal chili and 1 heaping tablespoon of dark caramel soy sauce to the eggs.
  7. Toss in the fried carrot cake cubes and mix well to combine.
  8. Add the cut Chinese chives and toss over high heat.
  9. Plate the fried carrot cake, preferably on a banana leaf, and serve hot.
carrot cakechai tow kwaysingaporeanhawker foodrecipeblack carrot cakechye pohchives