2 lb. carrots, peeled
1 c. raisins
1 c. Hellmann's mayonnaise
1 c. canned crushed pineapple, drained
1/2 c. powdered sugar

Shred carrots, using large holes of grater. In a large bowl, combine carrots, raisins and pineapple. In a small bowl, mix mayonnaise and powdered sugar until well blended. Pour over carrot mixture and toss lightly to coat evenly. Cover and refrigerate at least 2 hours.

Yield: 8 servings.

Note: To plump raisins and make them moist and tender, soak in water several hours or overnight in the refrigerator. Drain well before using.

Use Sun-Maid baking raisins in 3-cup multi-pak. They are rich in moisture and nicely sized, too!