Cut the carrots into even chunks that will not fall through your grill grate, such as just halved lenthwise if Thumbelinas, and also chopped to 1 /12" - 2" pieces if not Thumbelinas.
Combine all ingredients in a bowl and toss well (or combine in a plastic bag and shake). Let marinade for 30 minutes or up to overnight.
Heat a grill to a high flame. Place carrots on the rack split-side down. Cover grill and let cook for 3-5 minutes.
Remove cover. Flip carefully once. Cook another 2-4 minutes or until the largest chunks have charred on both sides (removing smaller pieces that have charred first, especially if not using Thumbelina carrots).
Let cool a few minutes & then serve while still warm. Great on it's own or in salads.