Bring a large pot of salted water to a boil. Add carrots and cook until they are just tender. Be careful not to over-cook – they should still be crisp-tender.
Drain the carrots and rinse with cold water to cool.
Combine all remaining ingredients and pour over the carrots.
Refrigerate for several hours, stirring occasionally, so that all of the carrots are well coated in the marinade.
This salad will keep very well in the refrigerator for up to a week.