Fried rice flour dough, egg and white raddish. Fried in a smokey wok with good amounts of soy sauce (as opposed to the white version without soy sauce and more egg I believe). Garnished with a sprinkling of shallot it is perfection. Why it’s called carrot cake I have no idea, and I don’t care either way when it’s this delicious.
From stall 01-1150 (entirely Chinese name), People’s Park Food Centre, Singapore