Peel the carrots under cool running water and shred them using a box grater or a food processor with a shredding blade.

Measure out roughly four cups of shredded carrots; the salad scales well if slightly more or less is used.

Pour 3/4 cup of raisins into a measuring cup. If they seem dry, soak in warm water for five minutes, then drain.

In a medium mixing bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons honey, 1 tablespoon fresh lemon juice, 1/4 teaspoon sea salt, 1/8 teaspoon black pepper, and 1/2 teaspoon vanilla extract until smooth.

Transfer the shredded carrots to a large mixing bowl and pour the dressing over them. Use a rubber spatula to fold gently until all strands are coated.

Fold the raisins into the carrot and dressing mixture, distributing them evenly throughout the salad.

Taste the salad and adjust seasoning if needed: add more lemon juice for tang or an extra teaspoon of honey for sweetness.

Cover the bowl with plastic wrap and refrigerate for at least one hour, ideally overnight, to allow flavors to meld before serving.