Crispy Singapore Carrot Cake Recipe Easy Homemade Savory Radish Delight

Let me tell you, the scent of sizzling radish cake frying in a hot wok is enough to make anyone’s mouth water instantly. That first crackle as the edges turn golden and crispy, the aroma bursting with a savory richness that just can’t be beat—it’s a mouthwatering welcome you’ll want to come home to over and over. The first time I tried making this Crispy Singapore Carrot Cake, I was instantly hooked. It was one of those rare kitchen victories where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma would take me to the hawker centers on rainy afternoons, and the star of those visits was always the humble carrot cake. Not the sweet, orange kind you find in western bakeries, but the savory radish delight that’s both crispy and tender. Honestly, I wish I’d discovered how to make this classic at home way earlier—it’s so much easier than I thought, and it brings a slice of my childhood right to the dinner table.

My family couldn’t stop sneaking pieces off the cooling pan (and I can’t really blame them). It quickly became a staple for family gatherings and those last-minute cravings where you want something cozy but a little special. Let’s face it, this Crispy Singapore Carrot Cake recipe is dangerously easy but packs pure, nostalgic comfort in every bite. Perfect for potlucks, a sweet treat for your kids after school, or just to brighten up your Pinterest cookie board with something a little different. And I’ve tested this recipe multiple times—in the name of research, of course—so you’re going to want to bookmark this one!

Why You’ll Love This Crispy Singapore Carrot Cake Recipe

After countless trials in my kitchen (and a few happy kitchen disasters), I feel confident sharing why this recipe stands out from the crowd. It’s not just another radish cake—it’s a crispy, savory delight that delivers every single time. Here’s what makes this recipe a keeper:

• Quick & Easy: This recipe comes together in under an hour, perfect for busy weeknights or when you’re craving something savory but don’t want to fuss.
• Simple Ingredients: No fancy trips to specialty stores; most of these ingredients you probably already have lurking in your pantry or fridge.
• Perfect for Any Occasion: Whether it’s brunch with friends, a casual family dinner, or a festive celebration, this carrot cake fits right in.
• Crowd-Pleaser: Kids love it, adults rave about it, and it’s always the first dish to vanish at any potluck.
• Unbelievably Delicious: The texture combo of crisp edges and tender, savory radish center is next-level comfort food that keeps you coming back for more.

What sets this apart? The secret lies in the perfectly balanced seasoning and the way the radish is shredded finely, then steamed with rice flour to create a silky, yet firm cake. Then pan-frying it until the edges turn that irresistible golden brown—that’s where the magic happens. This isn’t just a recipe; it’s a little crispy, savory slice of Singapore’s vibrant food culture that you can make in your own kitchen.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and substitutions are easy if you want to tweak things a bit.

• Daikon Radish (White Radish): About 2 medium-sized (roughly 1.5 pounds or 700 grams), peeled and finely grated. This is the heart of your carrot cake.
• Rice Flour: 1 cup (120 grams) – I prefer brands like Bob’s Red Mill for consistent texture.
• Water: 1 cup (240 ml) – to mix with the rice flour and radish to form the batter.
• Dried Shrimp: 2 tablespoons, soaked and chopped (optional but adds a lovely umami punch).
• Chinese Sausage (Lap Cheong): 2 links, thinly sliced – adds a sweet-savory depth.
• Shallots: 3 small, thinly sliced – for that aromatic crunch.
• Garlic: 3 cloves, minced – because garlic makes everything better.
• Spring Onions: 2 stalks, chopped – fresh, bright flavor.
• Eggs: 2 large – helps bind the cake and add richness.
• Light Soy Sauce: 2 tablespoons – for seasoning.
• White Pepper: ½ teaspoon – adds a subtle heat.
• Sesame Oil: 1 teaspoon – for aroma and depth.
• Vegetable Oil: For frying – choose a neutral oil like canola or peanut oil.
• Optional Chili Sauce: For serving, if you like a kick.

If you want a gluten-free option, just double-check your soy sauce brand or swap it for tamari. Also, if dried shrimp isn’t your thing, feel free to skip it or replace with finely chopped mushrooms for a vegetarian twist. The beauty is in how flexible this recipe is!

Equipment Needed

• Grater or Food Processor: To finely shred the daikon radish quickly and evenly.
• Mixing Bowl: Large enough to hold all the ingredients comfortably.
• Steaming Setup: A bamboo steamer or metal steaming rack with a pot or wok for steaming the batter.
• Non-stick Pan or Wok: Essential for frying the carrot cake to get that perfect crispiness without sticking.
• Spatula: A sturdy, flat spatula works best for flipping the cake.
• Measuring Cups and Spoons: For accuracy—trust me, it makes a difference.
• Optional: Kitchen towel to cover the batter while steaming, keeps moisture in.

I’ve tried this with both cast iron and non-stick pans; while both work, non-stick tends to be easier for beginners to prevent sticking. If you don’t have a steamer, a metal colander over a pot with a lid can work as a budget-friendly hack. Just make sure the water doesn’t touch the batter!

Preparation Method

1. Grate the Radish: Peel your daikon radish and grate it finely using a box grater or food processor. You should end up with about 4 cups (about 400 grams) of grated radish. Set aside for a few minutes to let excess moisture collect.
2. Prepare the Batter: In a large mixing bowl, combine 1 cup (120 g) rice flour and 1 cup (240 ml) water. Stir until it forms a smooth, runny batter with no lumps. Add the grated radish to the batter and mix well.
3. Add Flavorings: Stir in the soaked and chopped dried shrimp, sliced Chinese sausage, half the sliced shallots, minced garlic, 2 chopped spring onions, 2 beaten eggs, 2 tablespoons light soy sauce, ½ teaspoon white pepper, and 1 teaspoon sesame oil. Mix until everything is evenly distributed.
4. Steam the Mixture: Pour the batter into a greased heatproof tray or shallow dish about 8×8 inches (20×20 cm). Cover with foil or a lid to prevent water droplets from dripping onto the surface. Steam over boiling water for 40-45 minutes on medium heat, or until the cake is set and firm to the touch. A toothpick inserted should come out clean.
5. Cool the Cake: Once steamed, remove from heat and let the cake cool completely at room temperature. This helps it firm up for frying.
6. Slice into Squares: Cut the cooled cake into bite-sized squares or rectangles, about 1 inch (2.5 cm) thick.
7. Fry the Carrot Cake: Heat 2-3 tablespoons vegetable oil in a non-stick pan or wok over medium-high heat. Add the remaining shallots and fry until fragrant and golden. Carefully place the radish cake pieces in the pan in a single layer. Fry for about 4-5 minutes on each side or until each side is crispy and golden brown. Flip gently using a spatula to avoid breaking.
8. Final Touches: Once crispy and browned, sprinkle the chopped spring onions on top and give everything a quick toss in the pan. Remove from heat.
9. Serve: Plate your crispy Singapore carrot cake with a side of chili sauce or your favorite dipping sauce. Enjoy immediately for the best crispy-tender contrast!

Pro tip: Don’t overcrowd the pan when frying—work in batches if needed to keep the crispiness just right. And keep the heat medium-high but not too high to avoid burning before the inside is warmed through.

Cooking Tips & Techniques

Honestly, getting that perfect balance of crispy exterior and silky interior is an art—but not as tricky as it sounds. Here’s what I’ve learned from countless tries:

• Grate finely: The finer your radish, the smoother your carrot cake texture. Coarse bits won’t bind as well and can make it crumbly.
• Drain excess liquid: Letting the grated radish sit for 5-10 minutes and draining some moisture (if very watery) helps the batter hold together better.
• Don’t rush steaming: Steaming sets the cake’s structure. Under-steaming leads to a soggy, crumbly cake that won’t crisp nicely.
• Patience frying: Use medium-high heat and give the cake time to brown before flipping. Flipping too soon can cause it to fall apart.
• Oil matters: Use neutral oils with high smoke points to avoid burnt flavors. And don’t skimp on oil—you want enough to get a nice crust.
• Use a non-stick pan: It prevents sticking and makes flipping easier, especially if you’re new to frying carrot cake.

I’ve learned the hard way that rushing any step can throw off the texture. Also, leftover carrot cake reheats well in a hot pan to bring back the crispiness, unlike microwaving which makes it soggy. Timing your prep and multitasking (like prepping shallots while the cake steams) makes the whole process smooth.

Variations & Adaptations

This crispy Singapore carrot cake recipe is a canvas for your creativity. Here are some variations I’ve tried or recommend:

• Vegetarian Version: Skip dried shrimp and Chinese sausage; add diced mushrooms or extra spring onions for umami.
• Spicy Twist: Mix chopped fresh chili or chili flakes into the batter for a fiery kick, or serve with chili garlic sauce.
• Gluten-Free Swap: Confirm your soy sauce is gluten-free or use tamari. The rice flour base is naturally gluten-free.
• Seasonal Variations: In summer, add finely diced carrot or corn kernels for sweetness and texture contrast.
• Healthier Option: Use less oil for frying or bake the sliced cake on a greased baking sheet at 400°F (200°C) until edges crisp (about 15 minutes), flipping halfway.

Personally, I love adding a dash of oyster sauce to the frying oil for a richer flavor, but it’s totally optional. This recipe adapts well to your pantry and taste buds—you really can’t go wrong.

Serving & Storage Suggestions

Serve your crispy Singapore carrot cake hot, straight from the pan, so you get the best crunch. It pairs beautifully with a simple side of chili sauce, dark soy sauce, or even a tangy garlic vinegar dip. For a full meal, add a bowl of congee or a light vegetable stir-fry to round out the plate.

Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, pan-fry over medium heat to bring back that crisp texture. Avoid microwaving unless you want a soft, soggy cake (and honestly, who does?). You’ll notice the flavors deepen as it sits overnight—sometimes that’s when it tastes even better!

Nutritional Information & Benefits

This homemade Crispy Singapore Carrot Cake is a balanced treat. Here’s a rough estimate per serving (about 150g):

Calories	220
Protein	6g
Fat	9g
Carbohydrates	28g
Fiber	2g

The daikon radish is low in calories but high in fiber and vitamin C, promoting digestion and immunity. Eggs provide protein and richness, while the moderate amount of oil adds necessary healthy fats. This dish can fit into gluten-free and low-sugar diets with minor adjustments.

From a wellness viewpoint, this is comfort food that doesn’t feel heavy or overly greasy when made at home—plus, it’s a great way to sneak in some veggies in a delicious way your whole family will enjoy.

Conclusion

Honestly, this Crispy Singapore Carrot Cake with savory radish delight ticks all the boxes: easy to make, packed with flavor, and perfect for sharing. Whether you’re cooking for one or the whole family, it’s a recipe worth keeping in your repertoire. Remember, the best dishes are ones you can tweak to suit your taste buds, so don’t be shy about trying variations.

I love this recipe because it’s a little piece of my childhood, a tasty reminder of rainy afternoons and family laughter. Plus, it’s just so satisfying to make a dish that looks fancy but is really straightforward. Go on, give it a shot, and let me know how it turns out—I’m always excited to hear your tweaks and stories!

FAQs About Crispy Singapore Carrot Cake

What is Singapore carrot cake? Is it sweet?

Singapore carrot cake is a savory dish made from radish (not carrots). It’s a steamed radish cake that’s stir-fried until crispy and served with soy sauce and chili. It’s definitely not sweet!

Can I make the radish cake in advance?

Yes! You can steam the cake a day ahead and refrigerate it. Just slice and pan-fry when ready to serve for the best crispiness.

What can I use if I don’t have Chinese sausage?

Try substituting with bacon, ham, or skipping it altogether for a vegetarian version. Mushrooms also add a nice umami flavor.

How do I get the carrot cake crispy without it sticking?

Use a non-stick pan and enough oil, and make sure the pan is hot before adding the cake. Don’t move the pieces too soon—let them brown properly on each side.

Is this recipe gluten-free?

It can be! Use gluten-free rice flour and tamari or gluten-free soy sauce. Double-check other ingredients like dried shrimp for hidden gluten if needed.

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