Amelia’s Homemade Carrot Cake

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Hand-crafted ‘lo bak go’ brimming with wholesome goodness and a taste of tradition.

A well-loved proprietary recipe that often stole the limelight at celebratory occasions such as Lunar New Year, Amelia’s Homemade Carrot Cake is made with care, heart, quality ingredients, and no nasty additives.

Crafted with carefully-sourced ingredients such as lup cheong, or Chinese sausage, dried shiitake mushrooms and dried shrimp, each carrot cake comprises a generous amount of daikon or Chinese radish; grated slightly coarser than usual, which adds bite and provides textural contrast to the otherwise smooth cake.

Seasoned with a light hand – no MSG is added, Amelia’s Homemade Carrot Cake showcases the innate sweetness of daikon, which is matched perfectly with the savoury notes imparted by the Chinese sausage and dried shrimp.

Extremely versatile, this moreish snack is excellent steamed and paired with some chilli oil, or fried with XO sauce, eggs and beansprouts a la dim sum restaurant style, and owner Amelia Teh also recommends cutting 2-cm thick slices and pan-frying with just a dab of oil till golden brown and the edges crisp.

A home-based business, owner Amelia Teh only prepares a limited quantity a day to ensure consistency and quality, and the cakes are delivered the day it is made so customers can be assured of optimal freshness.

Each 700g rectangular box is priced at $12.

Customers who order five boxes and more will receive free delivery while a $8 delivery charge applies for orders of 4 boxes and less. An advance order of 2 days is recommended.

Orders can be made via Whatsapp at +6594519040.


For more information or assistance, please contact:

Amelia Teh: 9637 7874

Elger Kua: 9451 9040

Official facebook Page:




4 Responses to “Amelia’s Homemade Carrot Cake”

  • Truth be told, I have really never taking a simple carrot cake seriously until I come across this. Damned, I missed carrot cake so much!

    I also missed Chicken and Duck Rice and Nasi Lemak, all seems simple but just can’t these in China, be it ShenZhen, ShangHai or BeJing.

    Go online look for recipe, the carrot cake all dark colored ones, chicken rice cannot find oil chicken, all those chickens I can buy in China all cannot match the chickens used in Sinkieland, taste so weirds.

    Last time can still eat them in Hong Kong once a year, but since C19 and now my VISA upgraded, no need to even leave the country to renew, no place to eat liao. Lan lan, bo bian.

    GD Star Rating
  • xoxo:

    Hi bro.
    Cant understand your cravings for simple chye tow kueh n chicken rice.
    But frankly,the standard here drops like Sh_ts.
    Once,i ordered black chye tow kueh at Food-court.
    Not cheap.
    What i got was not the typical black chyw tow kueh but SALTISH version.
    The sg cook was replaced by a,china-FT.
    I asked for refund.

    Even chicken rice standard drop.
    So,you dont miss much.

    Food Paradise?
    More n more like *FOOL$’ paradise* instead.

    Free fresh air,cant get in Sg.

    GD Star Rating
  • Earnestly earnest:

    Detailed feature about Amelia’s carrot cake, talks about how she got into the biz

    GD Star Rating
  • psychedelic funk:

    That’s seriously astounding English used, in the shared article on the food dossier website I mean. @Earnestly earnest, might you have any idea who wrote it?

    GD Star Rating

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