Updated 17 Feb 2020:
This stall has relocated
What would you expect from a Gen Y carrot cake? Well, for Claire Huang, it means adding bacon bits to the carrot cake!
The young lady gave up her job selling corporate gifts in order to continue her father’s legacy. Her dad, Mr Ng Kwee Boon doesn’t actually run a carrot cake stall. Instead, he has been making carrot cake for other carrot cake stalls for over 20 years!
Most factory made carrot cakes come in plastic bags which are easy to store. However, Mr Ng still steams them the traditional way in aluminium trays. Claire tells me that her father makes her a little more special by adding more radish to her batch of carrot cakes!
The bacon idea has been tried and tested at pop up events before Claire decided to open her own stall. It is nice, although I wouldn’t say it actually brought the carrot cake to the next level. It does however, add another layer of flavour to the carrot cake. I was quite happy just eating the plain white version as I was able to enjoy the original flavour of the carrot cake. 4.25/5
Conclusion
Good to see a next generation hawker frying carrot cake. Claire might not yet have the finesse of the old carrot cake masters, but I am sure she’ll get there one day. The handmade carrot cake has a wonderful texture and flavour and is great just with chye poh and eggs. However, if you want to be more adventurous, you can go for the bacon or Thai chilli version!
