CARROT RAISIN SALAD (John)

Serves 8
2 pounds baby carrots
4 tablespoons lemon juice
2 teaspoons sugar
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoone cayenne pepper
2 tablespoons olive oil
1/2 cup minced parsley
2 cups raisins

Directions:
Slice carrots diagonally into two-three pieces. Cook carrots in boiling water until crisp-tender, about 5 minutes. Drain, rinse with cold water and drain again. While carrots cool, in medium bowl, combine lemon juice, sugar, paprika, cumin, cinnamon, salt, and cayenne pepper; stir to dissolve sugar and salt. Stir in olive oil, parsely and raisins. Add carrots and toss. Cover and refrigerate at least one hour to chill and blend flavors. Stir occassionally. Serve on lettace leaves, if desired. Makes six cups.