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Add peeled and sliced carrots and a bay leaf to a large pot of salted boiling water. Boil for about 10 minutes until the carrots are tender but not too soft or mushy. Drain, discard bay leaf, and set aside to cool.
While the carrots are boiling , set your skillet on medium low heat, and dry roast the cumin seeds for around 5 minutes, or until the seeds become a lovely shade of brown.
Whisk the oil and vinegar in a mixing bowl. Then add the dry roasted cumin seeds, salt, pepper, and garlic and stir to combine.
Add the drained carrots to the mixture, along with the finely chopped cilantro, and stir to combine well. Taste and add additional salt and/or pepper if you like.
You can have these right away, but they are best served after refrigerating the carrots for a couple of hours. Enjoy your PERFECT Portuguese Marinated Carrots!