Prepare the carrots by peeling them and grating using the large holes of a box grater or a food processor with the shredding attachment. Pat gently with paper towels to remove excess moisture.
In a large mixing bowl, combine the shredded carrots, olive oil, lemon juice, ground cumin, honey, and chopped fresh cilantro.
Season with salt and freshly ground black pepper to taste.
Gently toss all ingredients until the carrots are evenly coated with the dressing and spices.
Allow the salad to rest for at least 10 minutes at room temperature to allow flavors to meld. For even better flavor development, refrigerate for 30 minutes to an hour.
Before serving, give the salad a final toss to redistribute the dressing.
Serve chilled or at room temperature. Garnish with additional fresh cilantro leaves and a light sprinkle of cumin or toasted nuts if desired.
