Preheat your oven to 180 °C.
Meanwhile, scrape the carrots and peel the garlic cloves.
Cook the carrots and whole garlic cloves for 2 minutes in boiling salted water.
Drain them and cut them lengthwise.
Arrange them on a sheet of baking parchment on the baking sheet with the garlic cloves.
Sprinkle the carrots with a drizzle of oil.
Sprinkle with cumin.
Add salt and pepper and bake for 30 minutes.
Let it cool down.
Mix the carrots with a generous drizzle of oil.
Pour into a bowl and sprinkle with pumpkin seeds and chopped spring onion stalks.
Pepper and serve with your crispy Sigdal Herbs and Sea Salt.