Preheat the oven to 200°C/400°F/gas mark 6. Line a large baking sheet with parchment (baking) paper.
Cut the carrots into sticks about ½ inch (1 cm) thick, and put into a large bowl. Add the oil, tapioca flour, nutritional yeast flakes, garlic powder, onion powder, sea salt, and black pepper and toss until the carrots are coated. Spread the carrots out in a single layer on the prepared baking sheet and roast in the oven for 25 minutes, flipping halfway through cooking.
Meanwhile, make the cilantro mayo. Put all the ingredients into a bowl and mix together until combined. Set aside.
The carrot fries are most delicious when served warm, almost straight from the oven, garnished with sprigs of cilantro (coriander) and with the mayo on the side.