Peel the carrots. Then cut the carrots lengthwise into strips as narrow as possible with a peeler or grate them with a grater.
Peel the ginger and grate finely. Thinly grate the zest from half of the orange. Squeeze the fruit and place in a large enough bowl with the ginger and grated peel. Add honey, cinnamon powder, juice of one lemon, salt, cayenne pepper as well as olive oil and mix everything together to a sauce.
Mix the carrots with the sauce and let them sit with the lid closed for about 3 hours.
Score the pomegranate around the stem and pull out the stem. Break open the pomegranate at this point and scoop out the seeds.
Coarsely chop the cilantro and mix into the carrot salad with half of the pomegranate seeds.
Sprinkle the salad with sumac and the remaining pomegranate seeds, if desired, and serve.
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