Drop your carrots in the water bath and cook for 40-60 minutes. Because the temperatures are relatively high for sous vide some water vapor may form in the bags, which will cause the bags to float. Put a wire screen or a plate on top of the carrots to keep them completely submerged.
You can serve them immediately after removing them from the bag or you can take a few minutes to brown the outside of the carrots. Use a hot pan or a blowtorch. If you brown them in a pan you can also reduce the liquid left in the bags to make a sweet sauce for the carrots.
When done you should have tender, flavor carrots. Serve and enjoy.