INGREDIENTS

1. 2lbscarrots
2. 1cupraisins
3. 1 (20 ounce)cancrushed pineapple with juice, drained
4. 1cuplight mayonnaise
5. 1/8cupSplenda sugar substitute
6. 1/8cupconfectioners’ sugar

DIRECTIONS

1. Soak raisins in hot water for 10 minutes to rehydrate them.Drain well.
2. Peel carrots.
3. Shred in food processor.
4. Place shredded carrots, raisins and pineapple in large bowl.
5. Combine remaining in small bowl and stir into carrot mixture.
6. Cover with plastic wrap and refrigerate at least 2 hours.