Steam or blanche carrots until just barely tender, about 5 minutes. Let cool slightly then thinly slice on a diagonal. Alternatively, use baby carrots and leave them whole.
Mix all remaining ingredients in a blender and pour the dressing over the sliced carrots. Toss to combine and refrigerate for at least 1 hour. Drain any excess liquid before serving, then sprinkle with additional chopped parsley before serving.
Notes
You can cut the recipe in half if desired, but these carrots are great to snack on and can just be stored in the refrigerator.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2012/05/cumin-spiced-carrots/