Root Vegetable Cakes

Root Vegetable Cakes
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.

These cakes make a great side dish or snack and are excellent when paired with our Beef and Sweet Potato Stew.

  • Prep time
    20 min
  • Cook time
    35 min
  • Servings
    10 Servings
  • Serving size
    1 cake
Nutrition Facts

Nutrition Facts

10 Servings

  • Serving Size
    1 cake
  • Amount per serving Calories 70

  • Total Fat 0.5g
    • Saturated Fat 0.2g
    • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 150mg
  • Total Carbohydrate 13g
    • Dietary Fiber 2g
    • Total Sugars 3g
    • Added Sugars 0g
  • Protein 3g
  • Potassium 270mg
  • Phosphorus 65mg

Choices/Exchanges: 1 Starch



  • sweet potato (peeled and shredded)
    1 large (about 10 oz)
  • rutabaga (peeled and shredded)
    1 medium (about 10 oz)
  • parsnips (peeled and shredded)
    2 small (about 6 oz total)
  • eggs
  • egg whites
  • chopped fresh parsley
    1/4 cup
  • garlic (minced)
    2 clove
  • whole wheat flour
    1/2 cup
  • salt
    1/2 tsp
  • black pepper
    1/2 tsp
  • nonstick cooking spray


  1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or a silicon mat.

  2. Combine all ingredients in a large mixing bowl and mix well.

  3. Pack the root vegetable mixture into a 1/2 cup measure and turn out onto the baking sheet. Press lightly to form a cake. Repeat this process for remaining 9 cakes (depending on the size of your baking sheet, you may need to make these in batches or use two baking sheets).

  4. Spray the tops of the cakes with cooking spray and bake for 35 minutes.

  5. Let the cakes slightly cool before removing from pan.