Carrot cake is one of the most popular breakfast in Singapore. It’s a simple dish, essentially just radish cake that’s often pan-fried or deep-fried. And in case you didn’t know, yup, there’s no carrot in carrot cake!
The more common version eaten by Singaporeans is the pan-fried version. Some enjoy it fried with sweet black soy sauce, while some prefer it kept plain. At Hai Sheng Carrot Cake, there’s only the white version. Personally, i’ve always preferred the white version. I don’t like it when the sweet flavour from the soya sauce out-stages the flavours of the cai poh (pickled radish) and the carrot cake itself.
I’ve also got a preference for carrot cake that’s fried to the point you get a crisp exterior, resulting in the carrot cake being more compact and able to hold itself together in one flat piece. Some people like their carrot cake diced to the point it’s a…crumbly mess haha. Well, at Hai Sheng Carrot Cake, you’ll get the former method of preparing it! (:
The uncle behind this popular carrot cake prepares his carrot cake on a large black metal grill that resembles a small table. The whole cooking process is rather simple. The carrot cake is first slightly fried on the grill, and then spread out to form a huge rectangular sheet. He’ll then pour beaten eggs over the sheet of carrot cake and it’s left to cook for a while, before the huge sheet is divided into smaller rectangles. Once in a while, he’ll use a spray bottle to spray seasoning over the carrot cake. I have no idea what goes into the seasoning, but it makes the carrot cake really tasty.
If you’re at Ang Mo Kio next time, do get some fried carrot cake from Hai Sheng Carrot Cake. It may be a popular breakfast dish, but it makes a perfect light snack too!
Address: 724 Ang Mo Kio Ave 6, #01-09
Opening Hours: 8am to 3pm
- Carrot Cake -$2 to $4