Instructions: Preheat oven to 350 degrees. Grease a 10 inch Bundt or tube pan with vegetable oil. Dust bottom and sides of pan evenly with bread crumbs. With electric mixer in a medium-size bowl, beat egg whites until stiff peaks form.

Set aside.

With mixer fitted with a paddle attachment in a large mixing bowl, cream 3/4 pound butter and sugar together. Add egg yolks one at a time, beating after each addition. Add carrots, milk and lemon juice; beat until well-mixed. Add 1 teaspoon salt, all baking powder, baking soda and flour. Beat until well-mixed.

Fold in egg whites until no streaks remain and pour into prepared pan.

Bake until golden brown and top springs back when touched, about 1 hour.

Remove from oven and cool about 5 minutes. With a thin knife, loosen sides of cake and remove it from pan, turning it bottom side up, onto a serving platter.

Melt remaining 2 tablespoons butter in large skillet over medium heat. Add carrots and peas, and season with the remaining salt and black pepper; cook 5 minutes. Spoon mixture into hole of carrot ring. Slice ring and serve with vegetables.

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