1. Peel the two carrots and grate them into as small pieces as possible — allow all the carrot juice to be extracted.
2. Transfer the grated carrot into a glass jar and add the carrier oil so that it completely covers the carrot.
3. Pour water into a medium pot so it covers a few centimeters but remains lower than the height of the jar, and bring the pot to a boil.
4. Reduce the heat as soon as the water begins to boil, and place the jar in the pot with the opening facing up, keeping the water simmering. Ensure the jar is open, otherwise it could burst.
5. Cook the carrot for 10 minutes, then allow the jar and carrot to cool.
6. Strain the oil from the carrot. To extract all the remaining oil, press the carrot with a spoon.