In a large bowl, combine the beans (do not drain), carrot, peanuts, onions, 2 tablespoons soy sauce, and garlic. Cover and refrigerate for several hours.
In a large saucepan, combine brown sugar and cornstarch; stir in water, ketchup, Worcestershire sauce, and vinegar until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool for 5 minutes. Cover and refrigerate.
Just before serving, in a small bowl, beat cream cheese and remaining soy sauce until smooth. Spread evenly into a 12-in. serving dish. Cover with bean mixture; sprinkle with parsley (optional) and drizzle with sauce. Serve with crackers or chips or lettuce leaves.