Steam, microwave or boil carrots until crisp-tender, 4 to 6 minutes.
Heat oil in a large non-stick frying pan over medium-low heat. Add garlic, paprika, cumin, cinnamon and cayenne. Cook, stirring, until fragrant, 1 to 2 minutes. Add carrots, lemon juice and parsley (or coriander). Stir to coat carrots with the spice mixture.