Carrot Ring Mold

Recipe from

Oxmoor House


3 cups mashed cooked carrots (about 1 1/2 pounds)
1 1/2 cups cracker crumbs
1 1/2 cups half-and-half
1 cup (4 ounces) shredded extra-sharp Cheddar cheese
1/3 cup butter or margarine, melted
1 small onion, grated
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 eggs


Combine first 9 ingredients in a large mixing bowl; mix well, and set aside.

Beat eggs 1 minute at high speed of an electric mixer until frothy and thickened. Gently fold eggs into carrot mixture.

Spoon mixture into a well-greased 1 1/2-quart ring mold. Bake at 350° for 45 minutes. Remove from oven; cool on wire rack 20 minutes.

Invert carrot ring onto serving platter.

Note: The fresh green peas may be served in center of carrot ring, if desired.