In a medium bowl, whisk together the mayonnaise, honey, apple cider vinegar, and Dijon mustard until smooth and well combined. The mustard acts as an emulsifier, helping the dressing stay creamy and cohesive. Season with a pinch of salt and black pepper, whisking to incorporate evenly. I prefer to taste the dressing at this point and adjust the sweetness or tang to my preference before adding the vegetables—it's much easier to balance flavors in the dressing alone than after everything is mixed together.

Add the shredded carrots and raisins to the dressing, folding gently with a rubber spatula until everything is evenly coated. The long, thin carrot strips help the dressing cling to them better than thicker cuts, and they'll soften slightly as they sit. Taste and adjust seasoning if needed, then top with the fresh chopped parsley. I like to let the salad sit for 15-20 minutes before serving so the flavors meld and the carrots become slightly tender—it makes a big difference in how well the salad comes together.