Recipe courtesy of Emeril Lagasse
Print
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
8 to 10 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 cup fine bread crumbs
  • 4 eggs, separated
  • 1 1/2 cup (3 sticks) butter, at room temperature
  • 1 cup light brown sugar
  • 3 cups (1 pound) finely grated fresh carrots
  • 2 tablespoons milk
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups flour
  • 3 tablespoons butter
  • 2 cups fresh or frozen peas
  • Salt
  • Freshly ground black pepper
  • 1 head fresh cauliflower, cut into florets and cooked until tender in salted water 
  • 1 head fresh cauliflower, cut into florets and cooked until tender in salted water

Directions

Preheat the oven to 350 degrees. Grease a 3 quart ring mold or bunt pan with the oil. Dust the pan with the bread crumbs. In the bowl of an electric mixer, fitted with a whip attachment, whip the egg whites on medium-high until stiff. Remove and set aside. In another bowl of an electric mixer, fitted with a paddle, cream the butter and sugar together. Add the egg yolks one at a time, beating until smooth. Add the carrots, milk and lemon juice. Beat well. Add the salt, baking powder, baking soda and flour. Beat well. Fold in the whipped egg whites. Pour the mixture into the prepared pan and spread evenly. Bake for 1 hour, or until the center is set and the cake springs back from the pan. Remove from the oven and cool for 5 minutes in the pan. Remove from the pan and turn onto a serving platter. In a saute pan, over medium heat, melt the butter and cook for about 1 minute or until the butter starts to turn brown. Add the peas. Season with salt and pepper. Saute for 2 to 3 minutes. Remove from the heat and spoon around the carrot ring. Spoon the cauliflower in the center of the ring. Serve warm.

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