Place a rack in middle of oven; preheat to 450°. Stir oil, salt, cinnamon, coriander, cumin, turmeric, paprika, pepper, cardamom, cloves, and garlic in a small bowl to combine.
Step 2
Toss carrots with oil mixture on a large rimmed baking sheet to coat. Roast until carrots are crisp-tender and deeply browned, 15–20 minutes. Let cool.
Step 3
While the carrots are cooling, whisk lemon juice, oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Add red onion, dates, jalapeños, and herbs and toss to coat. Taste salad and add more lemon juice if needed.
Step 4
Stir labneh and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl.
Step 5
To serve, spread labneh on a platter; top with carrots. Scatter salad over.