Melt the butter, sugar and cumin seeds in a large pan over low heat.
Add the carrots to the pan, and gently shake the pan to coat them with the butter and sugar.
Cook for 5-6 minutes until just tender then increase the heat a little.
The baby carrots should be slightly caramelised before adding a small amount of water (1 tbsp) to the pan to deglaze the caramel. Keep rolling the carrots in the light caramel.
Keep cooking until the water has completely evaporated. Repeat 3 to 5 times to obtain nice and shiny baby carrots.
Notes
Check the doneness of the baby carrot with the knife tip.