Place cumin seeds in a small dry skillet over medium heat. Swirl continuously for 60 to 90 seconds until darkened and fragrant. Transfer immediately to a board or mortar and crush roughly; do not grind to a fine powder.
Combine olive oil, fresh lemon juice, lemon zest, crushed cumin, honey, grated garlic, salt, pepper, and smoked paprika in a small bowl. Whisk until fully emulsified into a uniform pale yellow dressing. Taste and adjust salt and lemon.
Peel the carrots and grate immediately on the large holes of a box grater directly into a large mixing bowl. Stop 2cm from the thin tip of each carrot.
Pour the dressing over the grated carrots. Add golden raisins, most of the parsley, and green onions. Toss with two forks or clean hands until every strand is coated and the mix-ins are evenly distributed throughout. Taste and adjust salt.
Transfer to a serving bowl. Scatter reserved parsley and toasted seeds on top. Serve immediately or refrigerate 15 to 20 minutes for a slightly more integrated flavor.
