Wash, peel, and julienne the rainbow carrots. You can use a julienne peeler, a sharp knife, or the shredding attachment on a food processor. Place the shredded carrots into a large mixing bowl.

In a smaller bowl or liquid measuring cup, whisk together the tahini, fresh lemon juice, maple syrup, minced garlic, sea salt, and black pepper. The mixture will likely thicken and seize up; whisk in the ice water 1 tablespoon at a time until the dressing becomes smooth, creamy, and pourable.

Pour the creamy lemon tahini dressing over the shredded carrots. Add the chopped parsley and toasted pumpkin seeds. Use tongs to toss everything together until the carrots are evenly coated.

For the best flavor, let the salad sit at room temperature for 10-15 minutes before serving so the carrots can absorb the dressing. Serve fresh, or cover and refrigerate for later!