Combine baby carrots and broth in a saucepan; bring to a boil and cover.
Continue to cook over medium-high heat for 8 to 10 minutes, or until carrots are tender.
Using a slotted spoon remove carrots from broth.
Return skillet to heat and cook for 6 to 8 minutes, or until broth is reduced by a third.
Stir in cream cheese, lemon juice and lemon zest.
Season with salt, pepper, chili powder and garlic powder.
Continue to cook, stirring frequently, for 5 minutes, or until cream cheese is melted and creamy.
Return carrots to the cream; toss to combine.
Remove from heat.
Transfer carrots to a serving plate and garnish with fresh parsley.