Blanch carrots in a large saucepan of boiling water for 2 minutes. Drain and run under cold water to quickly cool the carrots.
Meanwhile, in a large bowl combine the lime juice, oil, honey, salt, and pepper. Add carrots; cover and let stand 30 minutes.
To serve, drain the marinade from the carrots; discard. Toss the carrots with cranberries. Garnish with lime peel, if desired.