Taim'S Moroccan Carrot Salad (Not Spicy) - cooking recipe

Ingredients

2 lbs carrots, peeled
3 tablespoons olive oil, plus more
olive oil, for sauteing
1/2 tablespoon cumin
1/2 tablespoon paprika
1/2 tablespoon salt
1/2 teaspoon sugar
1/2 teaspoon fresh ground black pepper
3 garlic cloves, thinly sliced
1 pinch cayenne pepper
3 tablespoons white wine vinegar (or champagne vinegar)

Preparation

Place carrots in a large pot of cold water and bring to a boil, cooking until slightly tender but not overdone, approximately 15 minutes depending on the size of the carrots.
Drain and place carrots in an ice-water bath until cool.
Slice diagonally into 1/4-inch-thick rounds.
In a large pan, saute the carrot slices in olive oil until slightly brown, cooking them in small batches if your pan becomes crowded.
Place carrots in a bowl, add the olive oil and the remaining ingredients, and mix well.
For best results, refrigerate overnight and serve at room temperature.