In a small bowl combine the dressing ingredients and whisk until smooth.
Wash and peel the carrots. Shred them using the grater attachment of a food processor or with a box grater.
In a large bowl combine the shredded carrots, raisins, and dressing. Stir to combine. *See Notes below if making in advance. Sprinkle cilantro/parsley and seeds on top, if using. Serve immediately or cover and refrigerate.
Carrot Raisin Salad is best eaten fresh. If carrying it to a party, and including cilantro or parsley, either sprinkle the herbs on top (don't fold in), or wait and add them just before serving. Be sure to keep the carrot salad covered until ready to serve.Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.