Segment the oranges over a large bowl to catch any escaping juice. Slice the top and bottom off the fruit, cut away the peel and white pith, then use a paring knife to cut the segments away from the membranes; squeeze the remaining membranes to extract all possible juice into the bowl.

Shred the carrots using the large holes of a box grater into a separate container. This creates a slightly irregular, hearty texture that holds the dressing better than a machine-grated carrot.

Whisk the reserved orange juice, lemon juice, honey, cumin, cayenne, cinnamon, salt, and pepper together in the large bowl until the honey is fully dissolved. Slowly drizzle in the olive oil while whisking constantly until the dressing is smooth and slightly thickened.

Add the shredded carrots and cilantro to the bowl and toss well to ensure every strand is coated in the spice mixture. Fold in the reserved orange segments gently at the end to keep them from breaking apart.

Serve immediately while the carrots are crisp and the citrus is refreshing.