Using a box grater or food processor shredding disk, grate peeled carrots into medium-fine shreds into a large bowl. Add chopped cilantro and parsley.

Heat 1 tablespoon of olive oil in a small skillet over medium-low heat. Add minced garlic, cumin, sweet paprika, and cinnamon.

Cook for 15 to 20 seconds, stirring constantly, until spices are intensely fragrant and slightly darkened. Remove immediately from heat.

Scrape the bloomed spice oil into a small bowl. Whisk in remaining 2 tablespoons olive oil, fresh lemon juice, and salt.

Pour dressing over carrots and herbs. Fold together until carrots are evenly coated.

Let sit at room temperature for 15 minutes before serving so carrots soften slightly and absorb the flavors. Top with toasted pine nuts if using.