Prepare the carrots by julienning, slicing, or dicing them.

Peel the garlic cloves.

Combine carrots, garlic, sugar, salt, caraway seeds, cumin seeds, sweet paprika, and olive oil in a wide skillet or saucepan.

Add enough water to cover the carrots.

Turn the heat to medium-high and bring to a boil.

Reduce heat to medium and cook the carrots, stirring occasionally, until softened and most of the water has evaporated (about 15 minutes).

Drain the carrots and transfer them to a large bowl.

Remove and mince the garlic cloves.

Return the minced garlic to the carrot mixture.

Toss with harissa, salt, and pepper to taste.

Mix in optional olives, feta, and/or cilantro.

Serve warm or at room temperature.

For an alternative version, omit the garlic, sugar, and caraway seeds.

Squeeze lemon juice over the raw carrots and toss with cumin, paprika, oil, harissa, and salt to taste.

Garnish with olives, feta, orange slices, or cilantro leavesor not at alland serve.