cinnamon raisin carrot salad in a white bowl

Cinnamon Raisin Carrot Salad

Yield: 6 servings 1x
Prep: 5 minutesCook: 15 minutesTotal: 30 minutes

This Cinnamon Raisin Carrot Salad with pineapple is a simple and versatile sweet side dish that’s perfect to make ahead for potlucks or enjoy leftovers at home. Packed full of carrots but tastes like a treat with cinnamon raisin dessert flavors, and no mayo!



  • 2/3 cup whole almonds
  • 20 ounce can crushed pineapple, drained
  • 1/3 cup plain Greek yogurt (I used 2%)
  • 1 tablespoon honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 10 ounces shredded carrots (about 5 medium carrots)
  • 3/4 cup unsweetened raisins


  1. Toast the almonds: Preheat the oven to 350F. Line a half or quarter rimmed sheet pan with parchment paper. Arrange the almonds on the sheet pan in single layer and toast in the oven for 12-15 minutes, shaking the sheet pan halfway through cooking. Allow to cool for at least 10 minutes and then coarsely chop the almonds and set aside for the salad.
  2. Mix it together: Add the pineapple, Greek yogurt, honey, cinnamon and salt to a large mixing bowl and stir until just mixed. Add the shredded carrots, raisins, and toasted chopped almonds to the bowl and stir until the salad is well mixed together.
  3. Serve & store: Salad can be eaten immediately, but for best flavor, refrigerate for at least 4 hours before serving. Store in the refrigerator and enjoy within 4 days.


Carrots: You can use a food processor or box grater to shred carrots at home, or buy a bag of pre-shredded carrots from the store. Pineapple: You can also use pineapple chunks (I always have these on hand rather than crushed pineapple) and partially blend them in the bowl with a stick-mixer before continuing the recipe.

Nutrition information estimated with My Fitness Pal.

Nutrition Information

  • Serving Size: about 2/3 cup
  • Calories: 205
  • Fat: 6g
  • Carbohydrates: 39g
  • Fiber: 5g
  • Protein: 4g
© Author: Danielle
Cuisine: American
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