In a medium bowl, whisk together ½ cup mayonnaise, 2 tablespoons honey, 1 tablespoon lemon juice, and a pinch of salt. Gradually add 1-2 tablespoons of water to achieve a creamy yet pourable consistency.

Using a box grater or food processor, shred about 3 large carrots until they are fine and evenly cut. Place the shredded carrots into a large mixing bowl.

Pour the prepared dressing over the shredded carrots, ensuring each strand is coated. Use a spatula to gently toss the carrots and dressing together until well mixed.

Fold in ½ cup of raisins into the carrot mixture. Gently combine until the raisins are evenly distributed.

Cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 30 minutes.

Before serving, give the salad a gentle toss to distribute the dressing evenly.