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.
This carrot cake is incredibly moist and tender, and fragrant with cinnamon and nutmeg. Speckled with raisins and nuts (or not, if you prefer yours plainer), the cake is topped with a rich, tangy-sweet cream cheese frosting. Get the recipe.