The carrots in the video look raw. Ideally they should be steamed until half-cooked, so they’re softer. Grind some sun-dried tomatoes with the carrots, you want the umami. Small diced onions and/or shallots are not optional. Instead of smoked even-more-carrot, use smoked paprika. Chives are nice, but parsley and chives would be even better. I have no idea what those brown things are supposed to be, my brain doesn’t register them as toasted bread or crackers, they look like something else. Just toast some baguette dammit. Mix some aquafaba, coconut oil and EVOO for a mayo-like sauce, good tartare needs to be rich, spread it liberally on the toasted baguettes and then add the carrot tartare over it, perhaps even use it for a swirl on the plate for that posh look. Note this is more of a snack than an actual meal, it’s fine to serve it as entrée, but the main meal should be heartier.