Preheat oven to 400°F (200°C).

In a large baking dish, combine baby carrots with cumin, paprika, cinnamon, and half of the olive oil.

Toss the carrots to coat them evenly with the spices and oil.

Bake in the preheated oven for approximately 20 minutes, or until the carrots are tender and slightly caramelized.

While the carrots are baking, prepare the dressing.

In a medium bowl, whisk together the remaining olive oil, orange juice, lemon juice, raisins, and half of the chopped fresh parsley.

Once the carrots are cooked, remove them from the oven and let them cool for about 20 minutes.

Pour the prepared dressing over the cooled carrots.

Gently toss the carrots and dressing together to ensure even coating.

Garnish the salad with the remaining fresh parsley and fresh mint leaves before serving.