Set the carrots on a baking sheet and season all over with the salt.
Bake the carrots for 40 minutes, until soft and tender. Remove from the oven and let cool.
Meanwhile, in a food processor, combine the water, soy sauce, capers, caper brine, rice vinegar, canola oil, paprika, garlic powder, and remaining ½ teaspoon salt. Process until the capers are broken down. Add the nori and pulse to incorporate. Transfer the marinade to a resealable container.
Use a vegetable peeler to shave the carrots lengthwise into ribbons. Massage with salt.
Add the carrot ribbons to the marinade, cover, and refrigerate for 24 hours
Remove the carrot lox from the marinade and serve as desired, such as on crackers with vegan cream cheese, can be stored in refrigerator in marinade for up to 4 days.
Need easy dinner ideas?
These meals will make your weeknights way simpler. (And tastier!)