Peel the carrots and trim them to the size of your hot dog buns.

Place the carrots in a steamer basket and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 10 to 12 minutes, or until the carrots are fork-tender but still a little firm in the middle.

Meanwhile, make the marinade. In a shallow container or baking dish, whisk together the apple cider vinegar, tamari, smoked paprika, and garlic powder. Add the steamed carrots and enough water to fully submerge the carrots in the marinade. Let cool to room temperature, then transfer to the fridge to marinate overnight.

Grill the carrot hot dogs. Preheat a grill or grill pan to medium-high heat. Remove the carrots from the marinade and pat dry. Drizzle with avocado oil and grill for 5 to 7 minutes, or until well-charred, turning as grill marks form on each side.

Remove from the grill and serve in buns with homemade relish and your desired fixings.