Peel the carrot, grate finely and squeeze out well. Grate cheese finely
Separate eggs. Heat the fat in a pot and sauté the flour in it while stirring. Add milk slowly and bring to the boil while stirring. Gradually stir the egg yolks into the mixture. Then fold cheese and carrot into the mixture. Season with pepper and nutmeg. Beat the egg white until stiff and fold loosely into the cheese mixture
Place the soufflé mixture in a greased mould (approx. 1 l capacity) and smooth it down. In a preheated oven
(electric oven: 200 °C/circulating air: 175 °C/gas: level 3) Bake for approx. 30 minutes. Serve immediately. Serve with a fresh salad