Steam carrot, covered, 3 minutes or until crisp-tender. Rinse under cold water, and drain well. Spoon into a medium bowl; set aside.
Place a small skillet over medium-low heat. Add cumin; cook 20 seconds, stirring constantly. Remove from heat. Add lemon juice and next 5 ingredients (lemon juice through garlic); stir with a whisk until blended. Add lemon juice mixture and parsley to carrot; toss well. Cover and chill.