Peel the carrots.

Finely chop the carrots to yield 1 cup.

Soak the dried peppers in boiling water for 1 hour.

Drain the soaked peppers, remove stems and seeds.

Cut the peppers into pieces.

Transfer the pepper pieces to a small food processor.

Add peeled garlic cloves and sun-dried tomatoes to the processor.

Drizzle in some olive oil.

Pulse until smooth, adding more olive oil if needed.

Grind caraway and coriander seeds using a mortar and pestle or spice grinder.

Add the ground spices to the processor and pulse again.

Fold the contents of the processor into the chopped carrots.

Season with salt to taste.

Taste for heat and add dried hot pepper flakes if desired.

Store in a glass jar in the refrigerator, topped with olive oil.