Carrot Raisin Salad Recipe

Shredded carrots are coated in a creamy mixture of mayonnaise, sour cream, lemon juice, and sugar. Not only is it wonderfully creamy, it’s a little sweet and tangy. The only other ingredients are a small can of pineapple tidbits and raisins which both add to the sweetness.

It’s a classic southern potluck recipe that may of us grew up with and it is perfect for Spring and Summer. Such a great make-ahread recipe. Carrot Raisin Salad used to be one of the side selections at Chick-fil-A but they sadly discontinued it. It is hard to find on restaurant menus, but so easy to make at home.

Carrot Salad in bowl surrounded by fresh carrots.

Carrot Raisin Salad Recipe Notes

I like the tanginess created by using a combination of sour cream and mayonnaise, but you can use all mayonnaise if you wish.

Greek yogurt can be substituted for the sour cream.

Depending on the size of the carrots, you’ll need 8 to 12 for 4 cups of shredded carrots.

Craisins can be used instead of raisins.

You’ll want to make this Carrot Raisin Salad at least an hour before serving so that it has a chance to chill.

Carrot Raisin Salad in a white serving bowl.

How To Serve

This is one of my favorite ways to eat carrots. It has a flavor and crunch similar to coleslaw and it goes great with burgers, hot dogs, or any kind of cookout food. It’s also a classic recipe to serve for Easter.