Don’t expect the cream cheese-frosted dessert that’s typically had with coffee. Carrot cake in Singapore is a jumbled fragrant mess of glutinous radish cake cubes stir fried with scrambled eggs, preserved radish, garlic and scallions. It’s something akin to an omelette but much more hearty. Carrot cake comes in two versions, white and black, the latter gussied up with a hefty pour of thick, dark soy sauce. Head to a Singapore hawker centre and get into the biggest line for carrot cake you see there. Chances are that’s the best version of the dish you’ll ever get.