The Modern Nonna

0 Using a standard vegetable peeler, peel the carrots. Then, julienne the carrots using a julienne peeler. If you do not have a julienne peeler, you can julienne the carrots by hand, using a sharp chef's knife. 
4 You can also grate the carrots instead, but I like the texture of the carrots most when using a Julienne peeler. 
1 In a bowl, add the julienned carrots. Now combine the garlic, salt, paprika, cayenne, and white balsamic vinegar. 
2 Warm the oil in a small pot over medium heat until it shimmers. Carefully pour the warm oil on top of the garlic and spice mixture. The warm oil helps cook the spices and garlic a bit. 
5 Let it cool a bit (if warm) and mix well with clean hands. Please use clean hands or wear gloves as stirring it with a fork or tongs won't distribute the garlic or spices well enough. 
3 Add the carrots to a large glass jar with a lid. The carrots can be enjoyed right away but are even better after a night of marinating in the fridge. The carrots will last in a tightly sealed jar or container for about 10 days in the fridge.