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Roast the carrots: preheat oven to 400ºF. Peel and cut carrots into 2” pieces, then place on a baking sheet. Drizzle carrots with 1 tbsp. olive oil, ½ tsp. salt, ground cumin, paprika, and cinnamon, and toss until each carrot is coated well. Roast for 30-35 minutes, or until carrots are fork-tender and slightly charred. Allow carrots to cool for 10 minutes.
Soak the raisins: in a small bowl, add the raisins and cover completely with warm water for 10 minutes (this helps soften and plump up the raisins). Drain and set aside.
Caramelize the onions: slice the onion into thin half-rings, then preheat a medium skillet over medium heat. Add 2 tbsp. of olive oil, the onions, and ½ tsp. salt, tossing until onions are well coated in the oil. Cover the skillet, occasionally stirring, until onions are soft and translucent and begin to take on some color, about 10 minutes. Remove cover, lower heat to medium-low, and add 2 tbsp. of water, continuously stirring and cooking for another 15 minutes, or until onions are a deep amber color. Add the soaked raisins, cooking for another 5 minutes. Remove onions from heat and set aside.
Make the dip: to the bowl of a food processor or blender, add the roasted carrots, rinsed butter beans, 1 tbsp. olive oil, honey, white wine vinegar, and ½ tsp. salt. Blend until smooth and creamy.
Assemble: if topping with eggs, separate the dip into separate shallow bowls for each person; if omitting the eggs, spread the dip in a single, larger bowl. Top dip with the caramelized onion mixture.
Poach the eggs: if topping with eggs, then bring a medium saucepan filled with water and ½ tsp. salt to a boil, then reduce to a simmer. Crack eggs into a fine-mesh colander, with a bowl underneath to catch any excess egg white, then drop eggs into the simmering water. Cook eggs until the whites are set, about 3-4 minutes, then remove with a slotted spoon and place on top of the dip.