Fried carrot cake is healthy in moderation.
However when consumed in excess the fried carrot cake and be unhealthy and it's not the most nutritious of foods.
Although this dish is moderate in energy, it is too low in protein, and too high in fat, saturated fat, cholesterol and sodium to be consumed on a regular basis.
Fried carrot cake which is also known as Chai tow kway is a common dish or dim sum of Teochew cuisine in Chaoshan, China.
The fried carrot cake is also popular in Indonesia, Singapore, Malaysia, Thailand, Taiwan and Vietnam, consisting of stir-fried cubes of radish cake.
Fried carrot cake has its origins in Southern China's Chaoshan province.
There, it is known as 'chao gao guo' (fried starch cake) which is made mainly with rice flour.
Fish sauce and black sweetened soya sauce are used to marinate the rice cake before it is cut and fried with eggs, oysters and prawns.
The origins of carrot cake can be traced to a Chinese Teochew dish found in Chaoshan, China, known as mi gao (rice cake) or gao guo (starch cake).
Unlike the local version, the Chaoshan rice cake is made only from rice flour and milled puffed rice.