Carrot Salad with Raisins

6 to 8 medium carrots (about ¾ lb)
¾ cup raisins
⅓ cup mayonnaise
½  tsp sugar or honey (or to taste)
2 tsp lemon juice

Peel carrots, rinse under cold water and then dry them with paper towels.

Using a food processor or a box grater, shred the carrots coarsely. In a large bowl, combine the carrots with the raisins.

In a small bowl, combine the mayonnaise, sugar, and lemon juice. Add the dressing to the shredded carrots and raisins and toss to mix thoroughly. Cover the bowl and chill until serving time.


Variations:

Add ½ to ¾ cup drained pineapple chunks or drained crushed pineapple

Add one medium shredded sweet apple

Replace some (or all) of the raisins with dried cranberries

Add 4 to 5 tbsp of blanched slivered almonds or sunflower seeds

Adapted from www.thespruceeats.com