Preheat the oven to 350_F. Melt the butter in a medium saucepan, stir in the flour to make a smooth paste, and then blend in the milk and cook until thickened. Set the pan aside to cool. In a medium mixing bowl, combine the carrots, egg yolks, parsley, salt and pepper. Combine with the cooled flour mixture. Set aside. Beat the egg whites until stiff, and fold them into the carrot mixture. Pour the mixture into a buttered 1 1/2 - 2 quart souffle dish. Set the dish in a shallow pan of hot water and bake for 25 to 35 minutes, or until a kitchen knife inserted in the center comes out clean. Serves 4 to 6. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6 Recipe by: The Carrot Cookbook