Recipe courtesy of
Show: Eat St.
Episode: Purple Carrots
Carrot Cake Perogies
Total:
55 min
Active:
30 min
Yield:
8 servings
Level:
Intermediate
Total:
55 min
Active:
30 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Dough:
  • 4 cups all-purpose flour
  • 1 tablespoon oil
  • 1 tablespoon salt
Carrot Cake Filling:
  • 3 cups carrots, coarsely chopped
  • 1/2 cup raisins
  • 1 sweet potato, coarsely chopped
  • 1 cup cream cheese
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 tablespoon allspice
  • 1 tablespoon cinnamon
  • Butter, for cooking perogies
  • Caramel Sauce, for serving, recipe follows
  • Icing sugar, for serving
  • Mint Oil, for serving, recipe follows
Caramel Sauce:
  • 1/2 cup butter
  • 2 cups sugar
  • 3 cups cream
  • Pinch cinnamon
Mint Oil:
  • 4 cups olive oil
  • 1 cup fresh whole mint leaves

Directions

Carrot Cake Filling:

For the dough: Mix together the flour, oil, salt and 1 1/4 cups cold water until a dough forms. Knead the dough, adding more water or flour as needed, and then roll out flat. Cut out 3-inch-diameter rounds using a glass or cookie cutter.

For the carrot cake filling: Grind together the carrots, raisins and sweet potatoes in a food processor, and then transfer to a saute pan. Saute over medium heat until just softened, and then stir in the cream cheese, sugars, allspice and cinnamon until well combined. 

For cooking the perogies: Bring a large pot of salted water to a boil. Add 1 tablespoon of the filling into each dough round, and then fold the dough over, pinching together the edges to seal. 

Drop the perogies into the boiling water and cook until they float, 1 to 2 minutes. Drain. 

Melt butter in a frying pan over medium-high heat. Add the perogies and fry until golden brown. 

Plate the perogies and drizzle with Caramel Sauce, sprinkle with icing sugar, and add a splash of Mint Oil for the finish.

Caramel Sauce:

Melt the butter over medium-high heat. Add the sugar, stirring constantly to avoid burning, until well combined and golden brown. Stir in the cream and cinnamon to incorporate.

Mint Oil:

Warm the oil in a saucepan, and then stir in the mint. Simmer over low heat until the oil is flavored, and then strain.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Cake Batter Blondie Bars

Recipe courtesy of Dorothy Kern

Molten Chocolate Cakes with Raspberry Sauce

Recipe courtesy of Brian Boitano

Carrot Cake

Recipe courtesy of Chuck Hughes

Carrot Cake

Recipe courtesy of Yardbird Southern Table and Bar

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

How to Live to 100

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Food's Greatest Hits

3:30pm | 2:30c

Food's Greatest Hits

4:30pm | 3:30c

Food's Greatest Hits

5:30pm | 4:30c

Food's Greatest Hits

6:30pm | 5:30c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight
8pm | 7c
8:30pm | 7:30c
9pm | 8c
9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
12:30am | 11:30c
1am | 12c
1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c