Preheat the oven to 425°. Cover farro with 3 inches of water in a medium saucepan. Season water with a large pinch of salt. Bring to a boil, then reduce heat to a simmer and cook, uncovered, until grains are tender, 30 to 35 minutes. Drain and dry well.
Meanwhile, toss carrots and garlic with 2 tablespoons oil, and season with salt and pepper. Roast until carrots are golden and tender, about 20 minutes (tossing halfway through).
Meanwhile, using a peeler, zest 1-inch-thick strips from 1 Meyer lemon. Using the back of a paring knife, scrape off any white pith, then julienne strips. Halve both Meyer lemons, and squeeze juice from three halves into a small bowl. Reserve remaining half for serving.
When farro is drained, wipe out saucepan, and return to medium-high heat. Add the remaining 2 tablespoons oil and cooked farro, and cook, stirring, until grains smell nutty and are crispy, about 5 minutes.
Scrape farro into a medium bowl. Using your fingers, squeeze garlic out of skins into bowl with the farro. Discard the peel. Smash garlic with back of spoon, and mix into farro along with julienned zest and the parsley.
In another medium bowl, stir 5 teaspoons Meyer lemon juice into the ricotta; season with salt and pepper.
Spread ricotta on half of a serving dish. Top with carrots. Squeeze Meyer lemon wedge over carrots, and drizzle with oil. Sprinkle carrots with crispy farro, and serve.
Meyer lemons add a floral flavor to this dish. Can't find them? Sub in regular lemons.Recipe by Laura Rege.