Cumin and cayenne give this bright orange salad its bite.
Preheat oven to 350 degrees. Spread pistachios on a rimmed baking sheet; toast in oven until fragrant, 8 to 10 minutes. Let cool; coarsely chop.
In a large saucepan of boiling salted water, cook carrots until crisp-tender, 5 to 7 minutes, adding raisins during last minute of cooking. Drain in a colander; rinse under cold water until cool.
In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil.
Add carrots, pistachios, and cilantro to dressing; toss to combine.
Prepare this salad and store in the refrigerator, without the cilantro and pistachios, up to 2 days ahead.