Carrot Salad with Raisins and Pineapple

Carrot Salad with Raisins and Pineapple

2 pounds carrots, peeled

3 tablespoons sugar

3 tablespoons fresh lemon juice

1/4 cup sour cream
1/2 cup mayonnaise
1 teaspoon kosher salt
black pepper
1 cup fresh pineapple, diced
2/3 cup golden raisins

Grate the carrots with the large grating attachment in a food processor or on the large holes of a box grater. Put the grated carrots into a large bowl; sprinkle with the sugar and lemon juice.
In a smaller bowl, whisk together the sour cream, mayonnaise, 1 teaspoon salt and some pepper. Add the sauce to the carrots along with the pineapple and carrots; stir well to combine. Cover and refrigerate for at least an hour. Taste and add a bit more salt and lemon juice if needed. Serve cold or at room temperature.