Singapore Style Black Carrot Cake Recipe

Black carrot cake is one of my favourite weekend breakfast foods because I just love the generous amount of eggs in them that’s coated with sweet black sauce. When I saw ready made carrot cake at NTUC Fairprice, I just thought of making black carrot cake at home as a quick snack which is really easy and convenient to do. Initially, I was quite skeptical about the quality of store bought carrot cake but this being my first attempt turned out pretty good. In fact, I thought it tasted better than the one sold at my neighbourhood food centre because I wasn’t stingy with the eggs, lol.

Black Carrot Cake Recipe

Black Carrot Cake Recipe

Ingredients (serves 2-4)
500g store bought carrot cake, cut into cubes
3 large eggs
1 tbsp chye poh (preserved radish)
3 cloves garlic, minced
1 tbsp sambal chilli paste (optional)
2 tbsp sweet soy sauce
1/2 tbsp fish sauce
chopped spring onions as garnish

1. Heat a little oil in wok and saute garlic and chye poh till fragrant. Add the carrot cake and use the spatula to break up the bigger cubes if any. Stir fry till the carrot cake starts to show a little browning on the surface.
2. Push the carrot cake to one end of the wok and add the eggs to the other end. Scramble quickly till eggs are cooked and then stir fry with the carrot cake till well combined.
3. Add sweet soy sauce and sambal chilli. Season with fish sauce. Stir fry thoroughly till everything is well coated in the black sauce.
4. Garnish with spring onions and serve.

Totally inexpensive. Absolutely easy to make. I’d probably try steaming my own carrot cake in future and perhaps infuse extra ingredients like lup cheong and mushrooms too. Reinvention it shall be. Bon appetit!


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