Carrot Cake Okomiyaki

We take the a traditional Singaporean favourite and added a few elements from the okonomiyaki. The shredded cabbage lends a crunch to the texture while the addition of a batter transforms the carrot cake into a crispy pancake while retaining the original flavours that brings together the sweet, salty and spicy that all Singaporeans are familiar with.

  • 180g Ready Made Carrot Cake
  • 2tsp Minced Garlic
  • 1tbsp Chai Poh (Finely Chopped)
  • 1 Bunch Spring Onions
  • 1 Head Cabbage (Thinly Sliced – Divide Into 2 Portions)
  • 2 Eggs
  • 1 Cup Plain Flour
  • ¼ Cup Cornflour
  • ¾ Cup Water
  • 2tbsp Fish Sauce
  • To Taste Light Soy Sauce
  • To Taste White Pepper
  • 2tbsp Canola Oil


  • 2tbsp Dark Sweet Sauce
  • 2tbsp Japanese Mayonnaise
  • 1tsp Sambal Belachan
  1. To make batter, mix plain flour, cornflour, eggs and water together with a whisk
  2. Cut carrot cake into small 1cm cubes
  3. In a hot non stick pan, heat up the oil and add mince garlic and chopped chai poh
  4. Fry till fragrant and chai poh is lightly browned
  5. Add carrot cake cubes and allow to brown gently on all sides
  6. Season with fish sauce and white pepper
  7. Once carrot cake is fried till browned, cool down and set aside
  8. Add carrot cake and 1 part of cabbage to the batter mix
  9. Pour a layer of the mix to an oiled non stick pan over medium heat
  10. Do not flip or move the mixture, allow to cook gently till brown and firm
  11. Flip and brown nicely on both sides
  12. Top with cabbage, dark sweet sauce, mayonnaise and sambal chilli.