1. Spiralize your carrots using the blade on your spiralizer that makes spaghetti-like noodles. You should end up with about 4 cups of spiralized carrot noodles. Cut any extra long noodles in half (for easier eating). Briefly set aside.
2. Heat a small saute pan over medium-high heat. When hot, add the almonds and cook for 2-3 minutes, shaking the pan occasionally, until golden brown. Transfer to a small bowl to cool.
3. In a large mixing bowl, whisk the olive oil, lemon juice, Dijon mustard, honey and salt until well combined. Stir in the tarragon and half of the parsley. Add the carrot noodles, toasted almonds and raisins to the bowl, and toss to combine.
4. To serve, transfer the salad to a serving plate or bowl and sprinkle with the remaining parsley.