Roasted Carrot Harissa and Crème Fraîche Crostini

Name: Roasted Carrot Harissa and Crème Fraîche Crostini
Ingredients: 3 dried Anaheim or California chilies, stemmed, seeded; 3 dried Chile de Arbol chilies (each about two inches in length), stemmed, seeded; 2 1/2 cups carrots, peeled and sliced 1/2-inch thick, on the bias (I used 5 medium carrots); 1/2 teaspoon ground cumin; 3 pinches sea salt; 3 tablespoons extra virgin olive oil, divided, plus more if necessary; 1/2 teaspoon coriander seeds; 1/4 teaspoon black caraway seeds; 1 medium garlic clove, rough chopped (about 1 teaspoons); 1 tablespoon lemon juice, plus more to taste if necessary; 1 baguette, sliced 1/4-inch thick on the bias; 1 garlic clove, cut in half (plus more if necessary); 2 tablespoons olive oil, for brushing on baguette slices; 1 handful Italian parsley, cilantro, or carrot leaves (tops), torn into small pieces, for garnish; 1 teaspoon crème fraiche, per crostini)