Grate the carrots on the large holes of a box grater, or use a food processor with a grating disc.

In a small bowl, whisk together the 2 tbsp lemon juice, 2 tbsp olive oil, 1 tbsp honey, 1/2 tsp cumin, and 1/4 tsp salt until the honey dissolves.

Place the carrots in a bowl, pour the dressing over them, add the parsley, and toss well. Let sit 10 minutes before serving if you have time, then toss once more.