Carrot Raisin Salad

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.

5 from 1 vote

Creamy carrot raisin salad made with shredded carrots, sweet raisins, and a simple tangy dressing. An easy, old-fashioned side dish perfect for potlucks and family dinners.

Course Salads

Cuisine American

Keyword carrots, salad

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 249kcal

Author Stacie Vaughan

Ingredients

4 cups carrots peeled and shredded, about 5 to 6 medium carrots
1 cup raisins
½ cup mayonnaise
2 tbsp sugar or to taste
1 tbsp lemon juice
pinch salt

US Customary - Metric

Instructions

Peel and shred the carrots using a box grater or food processor. Place them in a large mixing bowl.
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.
In a small bowl, whisk together the mayonnaise, sugar, lemon juice, and salt until smooth. Taste and adjust sweetness as needed.
Pour the dressing over the carrots and raisins. Toss until everything is evenly coated.
Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Garnish with parsley or extra raisins, if desired.

Notes

Make it lighter: Swap half the mayonnaise for plain Greek yogurt.
Add crunch: Mix in chopped walnuts, pecans, or sunflower seeds.
Boost flavor: A pinch of cinnamon or nutmeg adds warmth.
Make it tropical: Add in ½ cup crushed pineapple.

Nutrition