Bring a medium pot of water to a boil. Add the carrots and cook for about 5 minutes on high. Drain and rinse under cold water. Pack the carrots and dill sprigs into a 1-quart jar.

Make the brine by combining the vinegar, water, sugar, salt, dill seeds, caraway seeds, and pepper; bring to a boil.

Pour the hot brine into the jar with the pickles and let cool. Cover and refrigerate overnight.