INGREDIENTS
¼ cup fresh lemon juice
½ teaspoon sugar
½ teaspoon cinnamon
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon salt
¼ teaspoon cayenne pepper
1 package (10-ounce) shredded carrots
¼ cup raisins
2 tablespoons olive oil
2 tablespoons chopped cilantro
DIRECTIONS
In large saucepan, combine lemon juice, sugar, cinnamon, cumin, coriander, and salt. Add cayenne pepper and bring to a boil.
Stir in 10-ounces package shredded carrots and cook 2 minutes.
Transfer mixture to large bowl, add raisins, olive oil, and cilantro, toss. Cover and refrigerate until serving.