Heat the reserved pineapple juice to a boil in the microwave.
Add the raisins and set aside.
Grate the carrots. This is quick and easy in a food processor.
Drain the raisins but reserve the juice still.
Mix the carrots, raisins, pineapple, and pecans in a large bowl.
Whisk the mayonnaise and sugar together. Add salt and pepper to taste.
If the mayonnaise mixture seems too thick thin it down with some of the reserved pineapple juice.
Spoon the mayonnaise mixture over the carrot mixture.
Stir to blend.
Notes
Storage:Pineapple carrot salad is best enjoyed fresh. That way, you taste a wonderful medley of different textures and flavors.Refrigerate any leftovers for up to two days. Store the salad in a large bowl covered with plastic wrap or in an airtight container.Serve it chilled for best flavor.I don't recommend freezing carrot salad.Tips:
To roast pecans, lay them on a rimmed baking sheet and bake at 350 degrees F for 7-10 minutes. Toss them occasionally so they don’t burn.You can use a bag of pre-shredded carrots (sometimes called matchstick carrots) instead of whole ones to save on prep time but the results aren't as good, in my opinion.
Don’t skip the sugar! It’s key to achieving the right balance of sweetness and acidity in this recipe.
Instead of discarding the pineapple juice after soaking the raisins, save it for later use to make piña coladas or other tropical cocktails!
If you use fresh pineapple, make sure you chop it into bite-sized pieces.
Let the salad chill in the fridge for 1-2 hours before serving to preserve that crisp, crunchy mouthfeel, and let the flavors of the dressing blend.
Stir it well before serving since the dressing will settle at the bottom while it sits.