Soak raisins in water for 30 minutes. Meanwhile, grate the carrots, wash the blue-berried honeysuckles, grate the lemon zest, press the lime and grill the almonds. In a large bowl, mix the carrots, blue-berried honeysuckles, raisins (drained), and coarsely chopped grilled almonds. In a frying pan over medium heat, grill the mustard seeds, cardamom seeds, cumin seeds, and coriander seeds until the mustard seeds start to jump. Crush the seeds in a coffee mill or mortar. In another bowl, mix the lemon zest, lime juice, olive oil, salt, pepper, crushed peppers, and crushed seeds. Taste and refine if desired. Add the fresh coriander and dressing to the grated carrots.
Stir the dressing into the carrots and let stand for 30 minutes for the flavours to infuse. Serve.