Put raisins in a cup of very warm water (or warmed up apple juice) so they plump back up. Once they plump up, drain water or juice.
Peel carrots and then grate them.
In a medium bowl, toss grated carrots with mayo and sugar.
Then add in raisins and pineapple and stir until combined.
Cover and put in the fridge to chill thoroughly. Give it another good stir before serving.
I don't recommend using store-bought carrot sticks. It will have a completely different texture and the carrot sticks won't soak up the dressing properly.
Dried cranberries and golden raisins will also work in this recipe.
Only pineapple tidbits or fresh cut pineapple should used in this recipe. Crushed pineapple can release too much liquid into the salad and can really mess up the texture that you want in a carrot raisin salad.
If making a double batch of this salad, it may be faster to use the grater on your food processor.