Simmer carrots in water to cover until just tender to bite, 5 to 7 minutes. Drain.
Meanwhile, in a 1- to 2-quart pan over medium-high heat, stir coriander and cumin until fragrant, about 45 seconds.
Pour spices into a bowl and mix in cayenne, lemon juice, 2 tablespoons olive oil, parsley, garlic, and carrots. Season to taste with salt, and if desired, moisten salad with a little more olive oil. Serve at room temperature.