Ingredients

1 1/2 cup butter, room temperature
1 cup firmly packed brown sugar
4 eggs, separated
3 cups finely grated raw carrots (about 1 pound)
2 tablespoons cold water
2 tablespoons lemon juice
2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1/4 cup bread crumbs
Swiss Peas (recipe follows)
Steamed cauliflower florets, prepared as desired

Preheat oven to 350 degrees. Cream butter and brown sugar. Add egg yolks and beat until thick. Add carrots, water, lemon juice, flour, baking soda, baking powder and salt. Mix thoroughly.
Beat egg whites until stiff peaks form; fold into carrot mixture. Generously oil a 3-quart heat-proof ring mold, then dust with bread crumbs. Turn mixture into mold and bake 55-60 minutes before loosening edges with a knife. Turn out onto a serving platter.
Fill the center with Swiss Peas and arrange steamed cauliflower around the edges. Serves 6-8.

Swiss Peas

2 10-ounce packages frozen peas
4 tablespoons butter
1 cup sliced green onions
1 tablespoon flour
1/4 teaspoon salt
1 1/3 cup whipping cream
1 teaspoon lemon zest
1 cup grated Swiss cheese

Directions

Cook peas according to package directions; drain. Heat butter in medium saute pan; add green onions and saute 2-3 minutes on medium heat. Stir in the flour and salt and cook for 1 minute. Slowly add cream and stir until sauce begins to thicken. Remove from heat and add lemon zest and Swiss cheese. Stir until cheese melts. Stir in peas.