Place the shredded carrots and raspberries in a bowl. Grate ateaspoon of the orange zest from one orange and add it to the bowl. Peel the oranges, cut in half, then cut each half into thin slices. Add to the bowl, including any juices. Add the mint leaves.
Using your hands or two wooden spoons, toss gently to combine. Drizzle the vinegar evenly over the salad, then sprinkle with sea salt and pepper. Toss gently but thoroughly to coat. Taste for seasoning.