Ghim Moh Carrot Cake

Helmed by an uncle and auntie, each of them cooking up the different versions of this staple dish. Auntie meticulously spreads the white carrot cake across the pan and cuts them up into pieces before distributing into the plates. Interesting to watch how she fries the carrot cake. Uncle on the other hand is in the back of the store whipping up the black version of the carrot cake which was what I ordered. The black version was flavourful, not too sweet and the kueh itself was soft and kind of melts in your mouth. The cai poh was of sufficient quantity. My only grouse is that the portion of the eggs should be more. Be prepared to wait, I waited 10 mins for my dish. No regrets, it’s really one of the better carrot cakes I’ve tasted before. Highly recommend that you try if you are in the area.

The queue is always very long, but it is worth the wait. The prices are very reasonable, ranging between 3.50 to 5.50. The portion sizes are very generous as we got the 4.50 portion and it was a heaping plate of carrot cake. We like the black one as the dark sauce makes the carrot cake sweet and salty. We asked to separate the chilli too. The cook is an uncle and he is constantly cooking fresh batches of carrot cake. Also, I dont think they are opened on Sundays.

As what Google has provided from other reviewers, the food queuing is around 10 to 15 mins inclusive of the stall making new batches. When new batches come, the queue clears quite fast. Taste wise, the carrot cake taste awesome with the white one being crispy on the surface and black one sweet and savoury! There is 2 people cooking so waiting time really cuts down by a lot. Price wise is as expected from hawker, and the 4.50 portion is really price worthy. Note: Food picture not so nice because we devoured first and only realised we needed a picture when we are almost done! Tldr: worth to come and try and queue and I will definitely be back when I'm around the neighbourhood

Every time I visited Ghim Moh market, I would see a long queue at this stall, but because I was there to try some other food, I didn't manage to give this a try. Finally decided to have this for breakfast on a Saturday morning. I spent about 15 minutes in the queue before placing my order for a $5 plate of white and $5 plate of black fried carrot cake. The two were cooked separately and I waited no more than 2 minutes for my order to be ready. Between the two, our favorite was the white because of the crispy layer that binded the carrot cake together. The black version could have used a bit more dark soya sauce to bring out its umami.

November 28, 2025 The fried white carrot cake has a crispy side and a soft texture on the other, a well-thought-out combination. It gives you "both sides of the world"—crispy and soft, and the carrot isn't too salty. Highly recommended! 👍 November 28, 2025 The fried white carrot cake has a crispy side and a soft texture on the other, a thoughtful combination. It gives you "both sides of the world"—crispy and soft, and the carrot isn't too salty. Highly recommended! 👍

Pretty good carrot cake, but lacks wok hei. They only have white carrot cake (no black or yuan yang). $3/$4/$5 amounts. I ordered the $5 for breakfast. It was fried in a few bigger pieces rather than smaller pieces so it's easier to bite into with chopsticks. There was a line but it moved relatively fast. Accepta QR payment but not CDC /SG60 vouchers.

Exceptional carrot cake. The process is also beautiful to watch. There are two types of carrot (daikon: white carrots in Chinese) cake—both with preserved vegetables and egg, and one coloured with dark soy/sweet sauce. Do ask for the spicy chilli for the full experience

I visited Ghim Moh Carrot Cake today and immediately noticed a long queue forming in front of the stall. Seeing so many people patiently waiting was a good sign, and after trying the food, I can understand why it remains one of the most popular stalls in Ghim Moh Market. I ordered my favourite version – the white carrot cake cooked by the wife. The stall does an excellent job achieving the perfect balance of textures. The exterior of the carrot cake is lightly crispy from the frying process, while the inside remains soft, moist, and wonderfully tender. Every bite offers a satisfying contrast between the crispy edges and the delicate centre. The seasoning was spot on, allowing the natural flavour of the carrot cake to shine through without being overly salty or greasy. The fragrant aroma of garlic and eggs added another layer of enjoyment to the dish. What impressed me most was the consistency of the cooking. The carrot cake was cooked just right, neither too dry nor too oily. It is simple hawker food done exceptionally well. Singapore has no shortage of good carrot cake stalls, but Ghim Moh Carrot Cake certainly ranks among the best I have eaten. The quality, flavour, and texture make it worth the wait in the queue. It is the kind of dish that leaves you satisfied and already thinking about your next visit. This is definitely a stall I will return to whenever I am in the area.