Asian carrot cake, also known as Chai Tow Kway, is a savoury version of carrot cake that is popular in Singapore and other countries in Southeast Asia. It is actually made with grated white radish (not carrots), and it is usually stir-fried with eggs and diced preserved radish. It is often served as street food or as a side dish in Chinese restaurants or Singaporean hawkers. The dish is traditionally garnished with cilantro and chili flakes, and it can be served with a variety of dipping sauces. Some variations of the dish include the addition of shrimp or other seafood.