Carrot-Raisin Salad

“Carrot-raisin salad” is a simple salad of shredded carrots and raisins, with mayonnaise or salad dressing. The origin of the salad is unknown, but the name has been cited in print since at least 1923.
 
     
7 February 1923, Mexia (TX) Evening Times, “Carrots for the Complexion” by Elsie F. Radder (Modern Priscilla), pg. 5, col. 1:
Carrot-Raisin Salad
1 cup raisins
1 cup carrot
Boiled salad dressing
Lettuce
Put raisins and raw carrots through the finest grinder of the meat-chopper. Mix with salad dressing and serve cold on lettuce.
Time in combining, 3 minutes.
Recipe makes six large salads.
 
Google Books
Restaurant Management, Principles and Practice
By J. O. Dahl
New York, NY: Harper & brothers
1927
Pg. 289:
Raw carrot and raisin salad, nut bread, steamed chocolate pudding with foamy (or hard) sauce.
 
Google Books
Cornell Junior Extension Bulletin
Cornell University. New York State
Bulletin 25
December 1927
Pg. 15:
Carrot and raisin salad
No exact proportions are needed. Wash and scrape the carrots, then grind, grate, chop, or cut them fine. Add seedless raisins. Allow about one half cup of the mixture for one serving. Mix with mayonnaise, boiled dressing, or French dressing.
   
18 June 1928, Oregonian, (Portland, OR), “Most Any Vegetable is Good in Salads,” pg. 11, col. 4:
Carrot and Raisin Salad
 
6 July 1928, San Antonio (TX) Light, “Table Talks” by Mildred Kitchen, Menu, pg. 13, col. 1:
Raw Carrot and Raisin Salad
 
11 February 1965, New Orleans (LA) Times-Picayune, sec. 5, pg. 11, cols. 6-7:
Carrots, Raisins Citrus-Flavored
Carrot and Raisin Salad, so popular in some parts of the country is virtually unknown in other parts. It deserves attention, however, now that both carrots and raisins are plentiful and other salad ingredients are more scarce.
 
CARROT AND RAISIN SALAD
1/2 cup raisins
3 cups shredded carrot
1/2 cup real mayonnaise
1 tbsp. orange juice
1 tsp. lemon juice
Crisp iceberg lettuce
Let raisins stand in warm water a few minutes. Drain: mix with shredded carrot. Blend mayonnaise with orange and lemon juice. Add to carrot mixture; toss until well mixed. Serve on crisp lettuce. Makes 6 servings.