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Preheat the oven to 240°C fan.
In a large bowl, mix the carrots with the oil, maple syrup, 1 ¼ teaspoons of salt and a good grind of pepper. Spread them out as much as possible over two large, 40cm x 30cm, parchment-lined baking trays and roast for 18 minutes, tossing the carrots and swapping the trays halfway through, until the carrots are nicely browned but still retain a bite.
While the carrots are roasting, blitz all the ingredients for the chamoy with 1¼ teaspoon of salt in a spice grinder (or the small bowl of a food processor) to get a smooth paste.
As soon as the carrots are cooked, transfer them to a large bowl with the chamoy, mix well and leave for 20 minutes for the flavours to come together.
Mix the carrots with the herbs and sliced apricots and transfer to a serving platter. Finish with the almonds and the remaining oil and lime juice, and serve.