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Preheat your oven to 425 degrees Fahrenheit. Add the carrots, olive oil, brown sugar if using, cumin, chili powder, salt, and pepper to a large bowl and mix well.
Lay the carrots out in a single layer on a baking sheet and roast for 35-40 minutes, until they are tender and darkening in a few places.
If your pumpkin seeds are not toasted, place them in a small baking dish and toast them in the oven with the carrots for 5-6 minutes, until they begin to smell fragrant.
Make the crema while the carrots roast. Place the sour cream, mayonnaise, lime juice, garlic, and cilantro into your food processor and pulse until mostly smooth - some specs of cilantro is ok. Transfer it to a bowl and refrigerate until the carrots are cooked.
When the carrots are cooked, spread the crema on the bottom of a serving dish. Place the carrots on top, and then sprinkle the dates, pumpkin seeds, and cilantro over the top. Serve right away.
After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!