How to Make It
Preheat oven to 425°F. Toss carrots with 2 tablespoons oil on a large rimmed baking sheet. Sprinkle with coffee, salt, and five-spice. Spread carrots in a single layer, and bake until tender and browned around the edges, 25 to 35 minutes. Let cool.
Spoon the Herbed Crème Fraîche onto a serving platter. Arrange the carrots over creme fraiche, and top with arugula so carrots are still visible under greens. Drizzle lemon juice and remaining 2 teaspoons oil over arugula. Top with almonds, if using, and serve immediately.