Peel the carrots thoroughly and rinse them under cold water. Pat them dry with a kitchen towel. Using the large holes of a box grater, grate the carrots into long, thin shreds. Grating on the larger holes keeps the carrots slightly crisp and prevents the salad from becoming mushy. If using a food processor with a shredding attachment, pulse briefly so the strands remain coarse rather than finely minced. Transfer the grated carrots to a large mixing bowl where there is enough room to toss the salad evenly.

Rinse the cilantro and parsley thoroughly under cold running water to remove any grit. Shake off excess moisture and dry them completely using a salad spinner or clean towel. Remove thick stems and chop the leaves finely but not to a paste. Fresh herbs bring brightness and balance the warm spices in the dressing. Add the chopped herbs to the bowl with the grated carrots.

Measure the raisins and add them directly to the carrot mixture. If the raisins are particularly dry, soak them in warm water for 5 minutes, then drain and pat dry before adding them to the salad. This step softens the raisins and helps them blend more smoothly into the texture of the salad.

In a small bowl combine the fresh lemon juice, olive oil, honey, ground cumin, ground cinnamon, paprika, sea salt, and cayenne pepper. Whisk vigorously for about 20 seconds until the honey dissolves and the dressing becomes well combined. The dressing should taste bright and citrusy with gentle warmth from the spices.

Pour the spiced dressing over the grated carrot mixture. Using a spoon or salad tongs, toss the salad thoroughly so the dressing coats all the carrot strands and herbs evenly.

Allow the salad to rest at room temperature for 10–15 minutes. During this time the carrots absorb the dressing and soften slightly while still maintaining their crunch. The spices also bloom and distribute evenly throughout the salad.

Place the slivered almonds in a small dry skillet over medium heat. Toast them for 2–3 minutes, stirring frequently, until they become lightly golden and fragrant. Remove them from the pan immediately to prevent burning and allow them to cool completely.

Just before serving, sprinkle the toasted almonds evenly over the salad. The almonds provide nutty flavor and crunchy texture that contrasts with the tender carrots.

Transfer the salad to a serving bowl or individual plates and serve immediately or lightly chilled. Moroccan carrot salad pairs beautifully with grilled meats, roasted vegetables, or Mediterranean-style meals.