Cut the carrots into thin slices with a grater. Cut the shallots into strips and fry them in a pan with a little oil until they are translucent, then add the carrot slices. Fry the carrots and shallots for about 3 minutes on a high level.
Add the honey and fry for another 5 minutes in the pan over medium heat. Deglaze everything with vinegar and place in a bowl, season with salt and pepper and leave to cool.
Roast the pumpkin seeds in a pan without oil. Add the pumpkin seeds and the chopped parsley to the carrots, season again with salt and pepper if necessary.