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–+ servings
stacked vegetable cakes made of turnips and carrots on a white plate on a table with a plant in the background

Turnip Carrot Cakes with Garlic Aioli

Kristina Todini, RDN
Turnip Carrot Cakes with Garlic Aioli, an easy pan-fried veggie cake recipe using shredded carrots and turnips with a flavor-filled aioli sauce. Don't turn up your nose to turnips!
5 stars (3 ratings)
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Dishes
Cuisine American
Servings 4 servings
Calories 249 kcal

Ingredients
  

For Turnip Carrot Cakes

  • 2 whole turnips peeled and shredded
  • 8 whole carrots peeled and shredded
  • 1 pinch salt and pepper
  • ½ teaspoon paprika
  • ½ teaspoon turmeric
  • 1 whole egg
  • ¼ cup cornmeal or flour
  • 2 teaspoons cooking oil

For Garlic Aioli

  • 2 whole garlic cloves minced
  • ½ cup mayo regular or vegan
  • ¼ teaspoon paprika
  • 1 pinch salt and pepper to taste

Instructions
 

  • Make the veggie cakes: In a large bowl, combine shredded turnips and carrots with salt, pepper, paprika, turmeric, egg and cornmeal or flour. Mix well and form palm-size thin cakes and set aside.
  • Pan-fry the cakes: Heat oil in a large skillet over medium-high heat. When the pan is heated, add veggie patties and cook until brown and crispy on both sides, about 3-4 minutes a side.
  • Make the aioli: Combine garlic, mayo, paprika and salt and pepper in a small blender or mixing bowl. Blend or mix until well combined and serve on the side with veggie cakes.

Notes

  • Tools needed: mixing bowl, frying pan, food processor
  • Leftovers + storage: These turnip carrot cakes are perfect to store! They can be made once and refrigerated for up to 5-6 days and frozen for up to a month (possibly longer, however they never make it that long in our house).
  • Reheating: Reheat in the microwave or over a pan on medium-low heat to cook thoroughly without burning.

Nutrition

Serving: 1cakeCalories: 249kcalCarbohydrates: 8gProtein: 1gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 13mgSodium: 200mgPotassium: 56mgFiber: 1gSugar: 1gVitamin A: 383IUVitamin C: 2mgCalcium: 5mgIron: 1mg
Keyword carrot cakes, gluten free, savory vegetable cakes, turnip cakes, vegetarian
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