Steaming and glossy black carrot cake cut to the smallest pieces possible so that as much of the carrot cake is infused with the wok taste, black sauce and chilli, as possible. With just a little chai po (Chinese-style preserved turnip or preserved/salted radish) and crispy bits of eggs (yes, eggs should be crispy), this is a perfect plate of Singapore fried carrot cake for me and every mouthful is worth your calories!

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