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.

Serve immediately.