Peel garlic cloves.
Rinse carrots thoroughly and trim ends.
Rinse parsley and shake dry. Squeeze the juice from the lemon half.
Pass garlic cloves and 6 carrots through the juicer.
Add remaining parsley and carrots to the juicer and extract the juice.
Whisk carrot juice with about 2 tablespoons of lemon juice and the canola oil and enjoy immediately.