Peel the carrots and grate on the large side.
Use a microplane to remove 1 flat teaspoon of zest from the oranges and place in a small bowl. Use a sharp knife to remove the zest and pith, then remove the segments between the membranes over the bowl to collect any juice that escapes. Cut the segments in half and add to the carrots.
Add the orange flower water and sugar together to the zest and juice. Then add the lemon juice and stir through. Taste to check the balance is right for you.
Pour over the carrot mix and add ¾ of the chopped parsley and the mint leaves.
Season with salt and taste again.
Sprinkle ground cinnamon over the surface and chill well before serving.
