Preheat the oven to 350°F (175°C).

Finely grate the carrots using a box grater or food processor.

In a medium mixing bowl, combine the melted butter, sugar, salt, cinnamon, vanilla extract, and egg yolks. Whisk until well blended.

Stir in the grated carrots and milk into the wet mixture.

Gradually add the flour to the mixture, stirring until just combined.

In a separate bowl, beat the egg whites until stiff peaks form.

Gently fold the beaten egg whites into the carrot mixture.

Pour the mixture into a greased soufflé dish and bake for 40 minutes.