Preheat oven to 375 Fahrenheit.
Steam the carrots: Bring 2 cups of water to a boil, add a steam insert, and steam the carrots for 6-7 minutes or until softened. You can also pressure cook them for 2 minutes, and quick release the pressure.
Reserve 1 cup of the carrot cooking liquid, and drain the rest.
Transfer carrots to a large 13x9 baking dish.
Mix the mayo, minced garlic, garlic powder, onion powder, herbs de Provence, salt, and pepper in a small bowl. Add 1/2 cup of reserved cooking liquid to thin (if you need the sauce thinner, add 2 tablespoons of water at a time until desired consistency is reached). Pour over carrots.
In that same bowl, combine melted butter and crushed cracker crumbs. Spread evenly over the top of the carrots.
Bake for 30 minutes or until hot and bubbling at the edges. Serve and enjoy!