Carrot cakes are one of the favorite dishes of vegetarians. In fact, it has been made as a substitute for ordinary cakes. Since many people today are consuming sweets, vegetarians make it as an alternative. In Singapore, many individuals love to taste this appetizing dessert. Carrot cake, which we locally call chai tow kueh, is one of the oldest food made in the country. Aside from the carrot as its main ingredient, it also consists of rice flour (steamed and in cubes), as well as white radish for an attractive texture.
This old-fashioned recipe, popularized by the Teochews, also has fried egg on it and topped with onions. It is served in black or white in color. Typically, a white carrot cake is only a plain serving while a black-colored carrot cake is mixed with a sweet black sauce. Therefore is it a great meal for those who are craving with sweets. In the city, there are a lot of restaurants that serves carrot cake.
This includes the Makansutra Gluttons Bay that can be found near the Newton Food Centre and Esplanade Theatre, Hai Tien Lo restaurant – serving fried carrot cake that is usually made from fresh radish, preserved sausage and shrimp – and many restaurants. Since the preparation of carrot cake is very simple for some individuals, many people find the preparation of the cake daunting. In reality, this sweet can be easily done especially if you are dedicated to prepare it.