This actually MUST be assembled (and refrigerated) overnight, and then just stick it into the oven with the turkey. The frozen peas (with or without pearl onions) can just be zapped in the microwave and put into the center when it's done.
This really does have a GINGERBREAD Cake texture and taste! ** It was never a question of whether we had this for the Holidays ~ just WHO was making it! **
1 cup butter, softened
1/2 cup brown sugar (could substitute 1/4 cup Splenda brown blend)
1 egg
1 TB water
2 cups fresh grated carrots
1-1/2 c. flour
1/2 tsp baking powder
1-2 tsp cinnamon
1/2 tsp EACH nutmeg AND ginger
1/2 tsp salt
package of frozen peas, cooked “al dente”
***
Cream butter and brown sugar well. Add rest of ingredients (except peas); mix very well together. Spread into a smallish greased/sprayed ring mold (smaller than a 10” bundt pan ~ about 6-cup metal jello mold is good) and refrigerate overnight.
Remove from refrigerator 1/2 hour before baking. Bake for 1 hour at 350 (do NOT put in a pan of water ~ just on oven rack). Invert on platter and fill center with cooked peas. Serves 6-8
Can DOUBLE this and bake in a 10-12 cup bundt pan.