Fried Carrot Cake, also known as Chai Tow Kway (菜头粿), is a dish commonly found in Malaysia and Singapore. It is not to be mistaken with the Western Carrot Cake. Though its name is Carrot Cake, there is in fact no carrot in it. The cubes of “cakes” seen in this street food video are made of various flour and white radish.

The dish is often fried with preserved radish and garlic, and drizzled with egg - in this case, lots of egg - making the dish really eggy. Sometimes, the dish is added with dark sweet sauce, giving it a black colour. The dark fried carrot cake compared to the white one is much more savoury and sweeter. Chili is also added to give the dish a hint of spiciness. The spicy version is definitely worth a try!

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