In a large bowl, whisk together garlic, lemon juice, lemon zest, champagne vinegar, EVOO, mint, dill, cumin, cayenne pepper, kosher salt, and cracked pepper.
Slice carrots into ½ “ coins and toss into the vinaigrette.
Marinate in refrigerator for at least one hour. Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/moroccan-carrot-salad/