3 c. mashed cooked carrots (about 1 1/2 lbs.)
1 1/2 c. cracker crumbs
1 1/2 c. half and half
1 c. (4 oz.) shredded extra sharp Cheddar cheese
1/3 c. butter, melted
1 sm. onion, grated
1 1/2 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. pepper
4 eggs

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

Beat eggs 1 minute at high speed 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 degrees for 45 minutes. Remove from oven; cool on wire rack 20 minutes. Invert carrot ring onto serving platter. Yield: 8 servings.

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