• Emeril Lagasse Carrot Ring

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    • 1 Tbsp. vegetable oil
    • 1/4 c. fine dry bread crumbs
    • 4 lrg Large eggs, separated
    • 3/4 lb (3 sticks) plus 2 Tbsp. unsalted butter, at room temperature, divided use
    • 1 c. sugar
    • 3/4 lb carrots, grated (about 3 c.)
    • 2 Tbsp. lowfat milk
    • 2 Tbsp. fresh lemon juice
    • 1 1/2 tsp salt, divided use
    • 2 tsp baking pwdr
    • 1 tsp baking soda
    • 2 c. bleached all-purpose flour
    • 2 med -size carrots, boiled in water till fork-tender, liquid removed, peeled and cut into small dice Or possibly 1 c. frzn diced carrots or possibly vegetable of your choice
    • 1 lb English (sweet) peas, fresh or possibly frzn, blanched 2 min in boiling water and liquid removed


    1. Preheat oven to 350 degrees. Grease a 10 inch Bundt or possibly tube pan with vegetable oil. Dust bottom and sides of pan proportionately with bread crumbs. With electric mixer in a medium-size bowl, beat egg whites till stiff peaks form.
    2. Set aside.
    3. With mixer fitted with a paddle attachment in a large mixing bowl, cream 3/4 lb. butter and sugar together. Add in egg yolks one at a time, beating after each addition. Add in carrots, lowfat milk and lemon juice; beat till well-mixed. Add in 1 tsp. salt, all baking pwdr, baking soda and flour. Beat till well-mixed.
    4. Mix in egg whites till no streaks remain and pour into prepared pan.
    5. Bake till golden and top springs back when touched, about 1 hour.
    6. Remove from oven and cold about 5 min. With a thin knife, loosen sides of cake and remove it from pan, turning it bottom side up, onto a serving platter.
    7. Heat remaining 2 Tbsp. butter in large skillet over medium heat. Add in carrots and peas, and season with the remaining salt and black pepper; cook 5 min. Spoon mix into hole of carrot ring. Slice ring and serve with vegetables.

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