Mash the carrots roughly in a large bowl, add in the flour, baking powder, water, salt, cumin seeds, chilli and black pepper. Stir to combine everything thoroughly; the batter should be quite thick but still spoon-able.
Spoon dollops of the batter into a preheated frying pan with a little olive oil. Let them cook for a couple of minutes on a medium heat until they bubble, then flip them over to cook on the other side.
Place the fritters in a bowl and cover with a cloth to keep warm
Repeat with the process with the rest of the batter.
Great topped with guacamole, salad, pesto, etc.