Place a medium saucepan over medium heat. Add the raw white sesame seeds and heat, stirring occasionally, until they are golden and fragrant, about 3 minutes. Once toasted, remove from heat and set aside to cool.

Add the baby carrots to the same saucepan and cover them with water, leaving about 1 inch above the carrots. Bring to a boil over high heat, then reduce to low and simmer for 3 to 5 minutes, until the carrots are crisp-tender. Drain the carrots and return the saucepan to the stove.

To the empty saucepan, add the butter, brown sugar, ginger, and salt. Stir until the butter is melted and the sugar is dissolved. Add the carrots back to the pan and stir to coat them evenly.

Continue cooking the carrots over low heat for 2 to 3 minutes, until lightly caramelized. Transfer to a serving dish and sprinkle with chopped cilantro and toasted sesame seeds. Serve warm.