Carrot Cake is a Chinese dim sum dish made of shredded white radish (typically Chinese radish) and plain rice flour. Carrot Cake is a misnomer as there is no carrot in its ingredient. It is called "carrot cake" because of a loose English from Hokkien translation of "radish pastry" is called "chai tow (carrot or radish) kway (cake)", which caught on among the locals in Singapore.
It is commonly cut into rectangular slices and sometimes pan-fried before serving. Each pan-fried cake has a thin crunchy layer on the outside from frying, and is soft on the inside.