Clean and peel the carrots, possibly cut them in half lengthwise and wash them. Boil up about 350 ml water. Covered carrots and cook for 8-10 minutes. Drain.
Heat vegetable water and milk. Add processed cheese and melt in it while stirring. Thicken cheese sauce with sauce thickener. Season to taste with salt, pepper and nutmeg.
Wrap 2-3 carrots in 1 ham slice each. Divide into four small casseroles or one large dish. Pour cheese sauce over it. Grate Gouda. Sprinkle with almonds over the carrot rolls.
Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 15 minutes.
Wash parsley, shake dry and chop finely. Sprinkle carrot rolls with parsley. Drink tip: dry white wine.