Carrot Raisin Salad is creamy, slightly sweet, with a fresh crunch. The shredded fresh carrots are crisp and bright, the raisins add little pops of sweetness, and the simple dressing is creamy without being heavy. It’s a side dish that works well for a weeknight dinner, a holiday table, a picnic, or a potluck spread.

Top-down view of creamy shredded carrot raisin salad in a white bowl, surrounded by whole carrots, grated carrots, a bowl of raisins, and a marble countertop.

stacie’s note

I remember seeing this salad at just about every family potluck growing up. It would be sitting on the table next to the deviled eggs and pasta salads, usually in a big glass bowl, and someone would always bring it.

It definitely has an old-fashioned feel. It’s one of those recipes that you don’t need to write down because someone in the family just knows how to make it. But just in case you don’t have one or you want to try it, I wanted to share mine.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

Carrots: Freshly shredded carrots give the best texture and flavor. A box grater works great, and it’s what I normally use.
Raisins: If your raisins are a little dry, soak them in warm water for a few minutes to plump them up before adding.
Mayonnaise: Use a good-quality mayo since it’s the base of the dressing. I am partial to Hellmann’s.
Granulated Sugar: Start with the amount listed, then add a little more if you like it sweeter.
Lemon Juice: Fresh lemon juice adds the best bright flavor, but bottled works in a pinch.
Salt: Just a small pinch makes a difference and helps bring all the flavors together.

How to Make Carrot Raisin Salad

Step One: Peel and shred the carrots using a box grater or food processor. Place them in a large mixing bowl.
Step Two: Sprinkle the raisins over the shredded carrots. If you want softer raisins, soak them in warm water for 5 minutes, then drain well before adding.

Collage of mixing ingredients in a bowl.

Step Three: In a small bowl, whisk together the mayonnaise, sugar, lemon juice, and salt until smooth. Taste and adjust sweetness as needed.
Step Four: Pour the dressing over the carrots and raisins. Toss until everything is evenly coated.
Step Five: Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Garnish with parsley or extra raisins, if desired.

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Variations and Substitutions

Make it lighter: Swap half the mayonnaise for plain Greek yogurt. You’ll still get that creamy texture with a little extra tang and fewer calories.
Use sour cream: Replace part of the mayonnaise with sour cream for a tangier flavor and slightly lighter texture. A half-and-half mix works really well.
Add some crunch: Stir in chopped walnuts, pecans, or sunflower seeds for a bit of texture in every bite.
Sweeten it naturally: Replace some or all of the sugar with honey or maple syrup for a more natural sweetness.
Try different dried fruit: Not a fan of raisins? Use dried cranberries, chopped dried apricots, or even golden raisins for a slightly different flavor.
Add pineapple: Mix in about ½ cup of well-drained, crushed pineapple, or even fresh pineapple tidbits, for a juicy, sweet twist that pairs really well with the carrots. If you like the Chick-fil-A salad version, try this tip.
Warm it up: A pinch of cinnamon or nutmeg adds a subtle warmth that makes this feel extra cozy, especially in the fall.
Add a little zing: Stir in a teaspoon of apple cider vinegar or a touch of Dijon mustard for a bit more tang.

Close-up of creamy shredded carrot salad with raisins in a white ceramic bowl, with fresh carrots and grated carrot prep blurred in the background.

Storage Instructions

Refrigerator: Store carrot and raisin salad in an airtight container in the fridge for up to 3 days. The carrots will soften slightly as they sit, but the flavor gets even better over time.
Make Ahead: This is a great make-ahead side dish. Prepare it a few hours in advance, or even the day before, so the flavors have time to meld. Give it a quick stir before serving.
Freezer: Freezing isn’t recommended. The mayonnaise-based dressing can separate once thawed, and the carrots will become watery and mushy.

Spoon lifting a serving of shredded carrot and raisin salad, showing detailed texture of carrots and raisins with soft background blur.

Recipe Tips and Tricks

Grate the carrots on the coarse side: You want a bit of texture so the salad stays crisp and doesn’t turn mushy. Finely grated carrots can get too soft once mixed with the dressing.
Dry the carrots if needed: If your carrots seem extra wet after shredding, pat them lightly with a paper towel. This keeps the dressing from getting watered down.
Taste before chilling: Give the salad a quick taste after mixing and adjust the sweetness or lemon juice before it goes into the fridge. It’s easier to tweak it early.
Stir before serving: The dressing can settle a bit as it chills, so give everything a good toss right before serving to bring it back together.
Serve it cold: This salad tastes best when well chilled. If it’s been sitting out for a while, pop it back in the fridge for a bit before serving.
Use it as more than a side: It’s great tucked into wraps, served alongside sandwiches, or even added to a buffet-style plate with other cold salads. Perfect for leftovers!

Overhead shot of shredded carrot and raisin salad in a bowl, styled on a wooden board with a striped cloth and scattered carrot shavings.

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