Fill a large pot with water and bring to a boil.

Peel carrots and cut them at on a diagonal into 1/4-inch thick slices.

Add carrots to gently boiling water (you may need to adjust the heat) and cook until crisp-tender, about 10 minutes. Be careful not to overcook as you don’t want them to get mushy.

Drain carrots in a colander and rinse under cold water.

Mix lemon juice, cilantro, garlic and spices in a small bowl. Whisk in olive oil.

Place carrots in a large bowl and pour dressing over until lightly covered. Reserve extra dressing.

Cover and let marinate in the refrigerator for at least 2 hours or up to 1 day to allow the flavors to meld. Add more dressing before serving if needed.

Served chilled or at room temperature.