4 medium carrots, peeled and finely grated (about 1.5 cups)
1/4 cup freshly squeezed orange juice (or more to taste)
1 navel orange (optional) peeled and chopped or cut into wedges
1 tsp orange blossom water
1 pinch salt
2 mint leaves
1 pinch ground cinnamon
Mix all ingredients. Place in the fridge for at least 1 hour.
Serve cold. Garnish if desired with extra cinnamon and mint leaves