Fried Carrot Cake

Fried Carrot Cake

Servings 3 pax


  • 480 gm Carrot Cake cut into chunks
  • 200 gm Beansprouts cleaned
  • 1 tbs Chopped Garlic
  • 1 tbs Sambal Paste
  • 2 tbs Dark Soya Sauce
  • 30 gm Chopped Pickled Radish (Chye Poh)
  • 1 tsp Sugar optional if you are using Sweet Soya Sauce or Sweet Sambal
  • 2 wholeq Eggs
  • 2 tbs Bran Rice Oil or any cooking oil
  • 2 stalkjs Spring Onion chopped


  • Heat up the wok and add in the oil. Stir in the chopped garlic till fragrant.
  • Add in the radish and stir for 1 minute. Next add in the Carrot Cake. Stir for another 2 minutes.
  • Add in the Sambal Paste and stir. Next crack the eggs into the mixture and gives a couple of stir to break uo the eggs.
  • Stir in the dark soy sauce. Seasoned with sugar if necessary.
  • Tossed in the Beansprouts and half of the chopped spring onions. Do a quick stir and turn off the heat. The Carrot Cake is ready. Dished out and garnished with the remaining chopped spring onion before serving.


This recipe uses store-bought carrot cake.
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