Baked Parmesan Carrot Fries with Lemon-Basil Aioli

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Aioli:

1 cup mayonnaise

1/4 cup fresh basil leaves 

1 lemon, zested and juiced 

1/2 clove garlic, finely grated 

Kosher salt

Carrot Fries:

Nonstick cooking spray, for the wire rack and carrots

1 1/2 cups panko breadcrumbs 

1 cup grated Parmesan 

1 tablespoon dried parsley 

1/8 teaspoon cayenne 

Kosher salt 

1 tablespoon milk 

3 large eggs 

4 medium carrots, cut into thin 3-inch batons 

2 tablespoons all-purpose flour