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Preheat your oven to 350°F (175°C).
Boil diced carrots for 5 to 7 minutes until fork tender but still a bit firm, then drain and reserve.
In a large pan, melt 1 tablespoon of olive oil at medium heat. Cook the minced garlic for 1 minute.
Add cooked carrots and frozen peas to the garlic and olive oil pan. Mix well and transfer to a 6x8-inch casserole dish.
In the same pan, melt the remaining olive oil, whisk in flour, then gradually add milk and vegetable broth. Stir in black pepper and ½ cup of shredded cheddar cheese until smooth.
Pour sauce over the carrots mixture in the casserole dish. Top with panko breadcrumbs mixed with the remaining cheddar cheese.
Bake for 10 to 15 minutes until bubbly and cheese is lightly browned.