Moroccan Carrot Salad

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1 1/2 pounds carrots

2 1/2 tablespoons freshly squeezed lemon juice

2 1/2 tablespoons extra-virgin olive oil

2 tablespoons golden raisins (or chopped dried apricots)

1/2 teaspoon coriander

1/2 teaspoon cumin

Large pinch of cayenne

Large pinch of cinnamon

Kosher salt

Chopped fresh flat-leaf parsley, for serving