Transfer carrots to pot. Fill pot with enough water to cover carrots by 1 inch. Bring to boil and cook for 7 minutes or until carrots are fork tender.

In the meantime, fill a glass bowl with ice and water. Transfer carrots to ice bath to cool.

In blender, combine remaining ingredients and blend until smooth to create marinade.

Remove carrots from ice bath and thinly slice with sharp knife or mandolin. Transfer carrots to marinade and refrigerate covered for 2 hours or overnight for best results.

Before serving, rinse off marinade and allow any water to drip off until mostly dry.

Layer carrot “lox” on bagel with cream cheese and add desired toppings.