Selling both the egg-fried (white) and sweet sauce (black) versions of Fried Carrot Cake here, this stall had quite a unique name called Vegetable Oil Fried Carrot Cake (#01-15).

According to the owners, the carrot cake were home-made, so it actually felt quite soft in the mouth, although also seemingly on the bland side when no chilli was added in the cooking. However, I believed that the saltiness came after the meal when the palates were more discerning of the “chai po” flavours.

The white version was available fromS$3.00 onwards, but if it was only 50 cents more for an upgrade to medium portion, why not?