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Chef Annil

Singapore-Indian party catering — seafood shellout, mini buffets, and the Party Poori live station. Islandwide delivery and self-collection.

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Recipe

White Carrot Cake

1:4026 May 2026@annilravin

Learn how to make a classic, savory Singaporean White Carrot Cake with Chef Annil. In this step-by-step recipe, Chef Annil shows you how to prep chives and spring onions, cut the radish cake into cubes, and coat them in cornstarch for a crispier texture before deep-frying. The fried cubes are then tossed into a sizzling wok with garlic, pickled radish (chai poh), eggs, chives, and fish sauce. Garnish with spring onions and serve with spicy sambal on the side.

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White Carrot Cake

Ingredients

Method

  1. Slice the chives into finger-length pieces.
  2. Clean the spring onions, trim the roots, and chop them (saving the green tops for garnishing).
  3. Cut the raw carrot cake block into even, bite-sized cubes.
  4. Dust the cubes with one tablespoon of cornstarch and toss to coat evenly.
  5. Deep-fry the coated cubes in hot oil for approximately 7 minutes, then drain.
  6. Heat oil in a wok and sauté the pickled radish (chai poh), minced garlic, and the chopped base of the spring onions.
  7. Push the aromatics aside, crack in 6 whole eggs, and season with fish sauce.
  8. Add a handful of chives to the eggs, then fold in the deep-fried carrot cake cubes.
  9. Toss everything together over high heat until well incorporated.
  10. Plate the carrot cake, garnish with the reserved green spring onions, and serve with a side of sambal.
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