Suzanne's Carrot Ring | Emerils.com

Ingredients

• 1 tablespoon vegetable oil
• 1/4 cup fine dried bread crumbs
• 4 large eggs, separated
• 3/4 pound (3 sticks) plus 2 tablespoons unsalted butter, at room temperature
• 3/4 pound carrots, grated (about 3 cups)
• 2 tablespoons milk
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 cups bleached all-purpose flour
• 2 medium-size mirliton, boiled in water until fork-tender, drained, peeled, and cut into small dice
• 1 pound English (sweet) peas (fresh or frozen), blanched in boiling water for 2 minutes and drained
• 1/2 teaspoon freshly ground black pepper
• 1 cup light brown sugar