Peel carrots and cut into small pieces. Cook carrots and peas separately until very tender. Drain and puree each. Melt butter in a saucepan; blend in flour, salt, onion salt, and white pepper. Add milk; cook and stir until thickened. Cover and cook over very low heat 4 or 5 minutes longer. Divide sauce into 2 equal parts. Add one part to carrots and one to peas. Season to taste. Add 2 eggs to each. Butter ring mold(s) well, including sides and center. Pour in pea mixture and smooth surface. Top with carrot mixture. Set mold(s) in pan of hot water and bake about 1 1/2 hours, or until set. Unmold carefully onto warm platter. Serve alone or with creamed chicken, sweetbreads or fish in center. Or fill center of ring with buttered vegetables.