Yuan Cheng Carrot Cake – Popular Carrot Cake With Crispy Edges Found in Telok Blangah Food Centre!

While new carrot cake stalls pop up every day, there is one stall that has withstood the test of time — Yuan Cheng Carrot Cake has been selling their chai tow kway for over 30 years at Telok Blangah Food Centre.

Run by Guek Eng, Yuan Cheng Carrot Cake has built a cult following over the years, with customers queuing right from the moment the stall opens to score a plate. Guek Eng had learnt how to fry carrot cake with chye poh (preserved radish) and garlic from her mother and has continued refining her recipe throughout the years.

After travelling across the country to visit this popular carrot cake in the South-West, I excitedly got in line. Guek Eng only uses vegetable oil when frying the radish cakes, and cracks an egg into each serving she cooks up.

After a 15-minute wait, I tucked into the fresh plate in front of me. I first tried the White Carrot Cake(small : $2.50/ large : $3). I ordered the small portion and was surprised by the generous portion of radish cakes piled on the plate. There were fluffy egg bits in every bite. The radish cakes were soft and fluffy, and had crispy edges all around. It would have been better if there was a stronger wok hei present in the slightly bland dish.

Next, I tried the Black Carrot Cake (small : $2.50/ large : $3). As a black carrot cake lover, I enjoyed this rendition better than the white version as the entire dish was coated in the sweet black sauce, and was tastier.

If you want delicious and incredibly affordable plates of crispy and soft carrot cake, be sure to come early to Yuan Cheng Carrot Cake to beat the snaking queues!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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