Slice away the peel and white pith from the oranges. Working over a bowl to catch the juices, use a paring knife to slice between the membranes to release the segments. Cut the segments in half widthwise and let them drain in a fine-mesh strainer, reserving the juice in the bowl below.

Grate the carrots on the coarse holes of a box grater into a separate large bowl.

Whisk the lemon juice, honey, cumin, cayenne, cinnamon, and salt into the bowl with the reserved orange juice until the honey is fully dissolved.

Add the drained oranges and the orange juice mixture to the carrots and toss gently to coat. Allow the salad to sit for 3 to 5 minutes — the carrots should start to soften and liquid will begin to pool in the bottom of the bowl.

Drain the salad through a fine-mesh strainer to remove the excess moisture, then return the mixture to the bowl. Stir in the cilantro and olive oil, then season with additional salt and pepper to taste. Serve immediately while the carrots are still crisp.