1Put sliced carrots in a large microwave-safe bowl. Cover tightly. Microwave with 650 watts until just tender, 3 to 4 minutes. Stir in raisins. Let stand, covered, 5 minutes. Rinse under cold running water.
2Combine carrots, raisins, parsley, oil, lemon juice, sugar, cinnamon and cumin in a serving bowl. Refrigerate.
This salad takes advantage of both multicolored beets and carrots to create one stunning salad platter. Get ahead by roasting the beets up to a week in advance. You can also shave the carrots a day ahead and refrigerate the ribbons in ice water.