Instructions

In large saucepan, bring 2 quarts of water to a boil. Add carrots and return water to boil. Cook carrots 2 minutes, until crisp but tender. Drain well and let cool slightly.
In large bowl, whisk together lemon juice, honey, olive oil, garlic, cumin, cinnamon, ginger, salt and cayenne, if desired. Add carrots and raisins to bowl and toss. Refrigerate salad for about 3 hours, until chilled. Top with pine nuts and serve.
To toast pine nuts: put in small dry skillet over medium heat, shaking or stirring frequently until golden brown, about 2 minutes. Immediately transfer nuts to small dish and cool.