Carrots are usually dull. Here, they take on a sparkling new personality.
Scrape and slice the carrots. Cook in boiling water to cover, with ½ teaspoon salt, until tender. Drain and mash. Force through a fine sieve or whirl in the blender. Measure; you should have 1 cup.
Melt the butter or margarine in a skillet. Blend in the flour. Gradually add the milk and cook, stirring, until smooth and thickened. Add the second ½ teaspoon salt and the ⅛ teaspoon pepper and cool slightly.
Beat the egg whites until stiff but not dry. Set aside. Beat the egg yolks until light and lemon-colored. Add to the cooled mixture. Add the carrot pulp and blend. Fold half the egg whites into the carrot mixture. Gently fold in the remaining whites.
Butter a 2-quart souffle dish and fill with the mixture. Bake at 375 degrees for 30 minutes or until puffed and lightly browned.