I grew up not loving carrots. The only time I really had them was when they were cooked along side a pot roast. I didn't like cooked carrots. I have grown to appreciate them now. However, my very favorite recipe for carrots is David Lebovitz's Salade de carottes râpées. In fact, I crave it with about as much intensity as I do chocolate. It is just so well balanced and fun to eat. I am always amazed at how happy it makes me to eat it.
His recipe (or actually Romain's) is pretty vague in the way of measurements. However, it always comes out perfect. Here is the way I interpret his directions.
By the way, I greatly prefer flat leaf parsley, but my store is often out of it. I use the food processor to grate the carrots.
1 pound of carrots, peeled and shredded finely
1/2 bunch of parsley, chopped
two lemons, juiced
2 tablespoons of olive oil
2 tablespoons sugar, plus more to taste
salt and pepper
Whisk together the lemon juice, olive oil, sugar, salt and pepper. Taste. It should be well balanced between tart, sweet, and salty. Add more sugar/salt as necessary.
Toss the dressing over the carrots and parsley in a medium bowl. Serve- Enjoy!