Place yogurt in a medium bowl, and beat lightly with a fork until smooth and creamy. Add the sugar, salt, cayenne, and carrot; set aside.
Heat the oil in a very small skillet over medium-high heat. When it is very hot, add the cumin and mustard seeds. As soon as the mustard seeds begin to pop, stir in the raisins. Transfer mixture to the bowl with the yogurt, and stir well to combine.
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