1Turn on the oven at 200°C (400°F) static function.
2Wash the carrots without removing the peel and make sure they are very wet.
3Place coarse salt in the bottom of a baking tray that can hold all your carrots.
4Place the wet carrots on top of the coarse salt and sprinkle them with more coarse salt.
5Put the carrots in the oven and bake for 45min-1h or until the salt is slightly brown at the edges.
6Break up the nori seaweed sheets in a container and add approx. 200 ml water.
7Let the seaweed release its flavour for 5-10 minutes.
8In the meantime, put all the remaining ingredients for the marinade (soy sauce, seeds oil, liquid smoke, garlic powder, sweet paprika powder, agave syrup) in a jar or Tupperware and mix briefly.
9With a colander add the water from the seaweed to the marinade, straining the seaweed.
10Add dehydrated wakame seaweed to the marinade if you have some.
11Let the cooked carrots cool for a few minutes, then remove all the salt.
12With a potato peeler, start peeling the carrots (keep the skin on) to obtain thin slices of carrot.
13Place all the carrot slices in the container with the marinade and leave to rest in the fridge for at least 1 hour.