Turnip Carrot Cakes with Garlic Aioli, an easy pan fried veggie cake of shredded carrots and turnips with a simple vegan garlic aioli.

Kristina Todini, RDN

Ben vuneto, bem vindo, welcome! I’m a dietitian nutritionist with a serious case of wanderlust. When I’m not exploring the world I love to explore in the kitchen with new ingredients and flavors from around the world.

Social




Get the Get Forked Newsletter!

Subscribe to the Get Forked Newsletter and receive notifications of new posts by email.

Recipe Categories




Turnip Carrot Cakes with Garlic Aioli, an easy pan fried veggie cake of shredded carrots and turnips with a simple vegan garlic aioli.

The first time I heard of a “veggie pancake” I turned up my nose. In my (limited) experience, pancakes were supposed to be sweet…right? A savory pancake? I just couldn’t wrap my mind around it.

Boy, was I wrong.

It wasn’t until I was studying to become a dietitian and took a job at a local restaurant serving organic Northern German food that I changed my tune. I remember seeing a beautiful turnip and carrot cake came out of the kitchen on a bed of arugula (my favorite green) and I decided then and there that I was open to trying veggie cakes.

Turnip Carrot Cakes with Garlic Aioli, an easy pan fried veggie cake of shredded carrots and turnips with a simple vegan garlic aioli.

Let’s take a moment to talk about turnips.

Let’s face it, turnips get a bad rap. Though not as popular in most Western countries, they are grown in large amounts in Western Asia and throughout China but they can’t shake their reputation as a peasant crop that children grow up hating.

But turnips can and should find their way onto your plate. Sometimes mistaken as a root vegetable, turnips are actually an oversized stem. They are considered a cruciferous vegetable and belong in the same family as cauliflower, cabbage and kale.

Turnips are in season in the northern hemisphere starting in in late summer through early winter but store well for months so can be enjoyed all winter long (likely why they gained the reputation as a vegetable eaten during times of scarcity).

Turnip Carrot Cake: Tips, Tricks & Tools

Want to know my tricks for a perfectly cooked veggie cake? Read on for my turnip carrot cake tips.

  • The perfect turnip carrot cake is crispy on the outside and chewy on the inside, which is the product of cooking the cakes on a hot (but not scorching) pan. I’ve cooked veggie cakes on a nonstick pan, but have found that my cast iron skillet gets the perfect crispiness I crave.
  • The perfect turnip carrot cake uses flour or gluten-free grains to hold it together and give it structure. I used Bob’s Red Mill gluten-free corn meal to add stickiness to the cake and also add a slightly sweet corn flavor (I also use it in my Black Cherry Hoecakes).
  • Want to make this recipe vegan? Replace the egg with aquafaba or a mixture of flax or chia seeds with water to create a sticky mixture that will hold together the shredded veggies. Also, try vegan mayo for the aioli!
Print
Turnip Carrot Cakes with Garlic Aioli, an easy pan fried veggie cake of shredded carrots and turnips with a simple vegan garlic aioli.

Turnip Carrot Cakes with Garlic Aioli


  • Author:

Description

Turnip Carrot Cakes with Garlic Aioli, an easy pan fried veggie cake of shredded carrots and turnips with a simple vegan garlic aioli.


Ingredients

For Turnip Carrot Cakes

  • 2 large turnips, peeled and shredded
  • 8 large carrots, peeled and shredded
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1 egg
  • 1/4 cup cornmeal or flour (or more if needed)
  • 2 teaspoons cooking oil

For Garlic Aioli

  • 2 cloves, minced
  • 1/2 cup mayo (I used vegan mayo)
  • 1/4 teaspoon paprika
  • pinch of salt and pepper to taste

Instructions

  1. In a large bowl, combine shredded turnips and carrots with salt, pepper, paprika, turmeric, egg and cornmeal or flour in a large bowl. Mix well and form palm size thin cakes and set aside.
  2. Heat oil in a large skillet over medium-high heat. When pan is heated add veggie patties and cook until brown and crispy on both sides, about 3-4 minutes a side.
  3. For 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 side with veggie cake.

Notes

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 microwave or over a pan on medium-low heat to cook thoroughly without burning.

Turnip Carrot Cakes with Garlic Aioli, an easy pan fried veggie cake of shredded carrots and turnips with a simple vegan garlic aioli.

Love this Turnip Carrot Cake?

Loving turnips after trying this recipe? Try one of these other “not-so-popular” veggie recipes to expand your palette.

Turnip Carrot Cakes with Garlic Aioli, an easy pan fried veggie cake of shredded carrots and turnips with a simple vegan garlic aioli.
Kristina Todini

Registered Dietitian Nutritionist. Minimalist. Sustainable nutrition junkie. Wannabe nomad. Eating the world, one plate at a time.

Leave a Reply

Your email address will not be published. Required fields are marked *