Carrot Salad with Apple and Pecans

4 medium carrots, scraped and chopped into toothpick-sized pieces

3 apples, peeled and chopped

1 tbsp (15 ml) lemon juice

3/4 cup (180 ml) mayonnaise

3/4 cup (200 grams) raisins

3/4 cup (140 grams) chopped pecans

Place all the ingredients in a large bowl in sequence, being sure to add and toss in the lemon juice immediately after the apple to prevent apple chunks from oxidizing.

Chill for about an hour before serving.