Moroccan Carrot and Raisin Salad

1 pound baby carrots
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
1/4 cup minced parsley
1 cup raisins


Slice carrots diagonally into two or three pieces.
Cook carrots in boiling water until crisp-tender, about 5 minutes. Drain, rinse with cold water and drain again.
While carrots cool, combine lemon juice, sugar, paprika, cumin, cinnamon, salt and cayenne pepper in medium bowl. Stir to dissolve.
Stir in olive oil, parsley and raisins. Add carrots and toss.
Cover and refrigerate one hour to chill and blend flavors.