This deli-type salad is made without mayonnaise; simmering the carrots and raisins with vinegar and spices brings out their sweetness.
Peel and coarsely grate carrots.
In a large skillet over high heat, bring 1 cup water, white-wine vinegar, coarse salt, ground cumin, ground pepper, and red-pepper flakes to a boil.
Add carrots and raisins; toss to coat. Reduce heat to medium; cover, and cook until carrots are crisp tender, tossing occasionally, 8 to 10 minutes.
Mix in olive oil. Transfer to a covered container; chill until ready to serve.
A food processor fitted with the shredding disc helps grate carrots quickly and easily. Grate carrots lengthwise for the longest strands; you can also use a box grater.