Carrot Cake

Name: Carrot Cake
Yield: 250.00 g
Cuisine: Singapore
Ingredients: 180.00 g White radish and rice flour steamed cake (chai tow kway); 55.00 g Egg; 20.00 g Preserved salted radish (chai poh); 25.00 g Spring onions and bean sprouts; 15.00 ml Dark soy sauce (for black version) or light seasoning

Carrot Cake from Singapore: explore its ingredients, nutrition facts, 236 calories per serving, and cultural origin.

Carrot Cake — Singapore

Carrot Cake, or chai tow kway, is a stir-fried radish cake with egg and preserved radish, available in white or black.

Foods: Carrot Cake

180.00 g White radish and rice flour steamed cake (chai tow kway)
55.00 g Egg
20.00 g Preserved salted radish (chai poh)
25.00 g Spring onions and bean sprouts
15.00 ml Dark soy sauce (for black version) or light seasoning