Combine garlic clove and shredded carrots in medium saucepan. Add water to just cover and bring to a simmer. Cook until carrot shred is just tender. Using a slotted spoon, transfer carrots into a bowl and set aside. Bring the cooking liquid back to a simmer and allow to reduce to approximately ¼ cup of liquid. Whisk in 1 T of olive oil and lemon juice. Pour mixture over carrots; add cumin, parsley, cilantro and cayenne. Toss well and set aside. In saucepan, add remaining olive oil and place over medium heat. Add onions and sauté until translucent, and then add dates. Cook until dates are softened and begin to ‘melt’. Toss onions and date mixture with carrot blend. Allow to cool. Cover and refrigerate for 2 hours before serving. Allowing salad to warm slightly (room temperature at the most, do not heat the salad) after removing from refrigerator will intensify the flavor.
