Cut the carrots into thick slices; peel the garlic clove and crush it with the side of a heavy knife.
Have a saucepan with salted boiling water ready; cook the carrots and garlic in it for 10 minutes or until the carrot is tender.
Drain the carrots and garlic – save the cooking water for rice or cooking another vegetable, or use it as part of the liquid in stock. Place them in a deep bowl.
Immediately, season them with the lemon juice, spices and olive oil, stirring gently. Add salt little by little, to taste.