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Heat a sous vide water bath to 184F degrees.
Wash the carrots and place them in a vacuum seal or zip lock freezer bag and add the remaining ingredients. (Try to spread the ingredients over the carrots as much as possible while in the bag).
Use a vacuum sealer to vacuum seal the bag, or use the water displacement method described above if using a freezer bag.
Cook the carrots 1 hour for firm, 1 ½ hours for slightly soft, and 2 hours for very soft.
Remove the bag from the water bath and transfer the carrots and the cooking liquid to a heated skillet.
Cook the carrots on medium high heat until they start to caramelize on the outside, about 3-5 minutes.
Remove from the skillet and serve.