Moroccan Salad of Raw Grated Carrots Citrus Cinnamon Dressing

recipe comes from mediterranean fresh by joyce goldstein. her directions are confusing about the cooking of the carrots. what she exactly writes is "for carrots with a bit more body and texture, you need to cook them briefly, as they are not porous enough to absorb the flavors of a salad dressing. for optimum flavor, dress carrots while they are still warm. " i am thinking (big thinker here) maybe 2 minutes? i also think buying those already grated carrots would be mighty handy. use only 1/4 cup of the dressing, and use the remainder of the dressing for a beet, orange, and greens salad.