Paul's Carrot Salad

This is it in general, but I just wing the amounts so you may have to tweak it after the first run. The following is the two-bowl recipe which sits for a few hours or overnight. In a pinch you can just mix it all up and serve instead.

8 cups shredded carrots
1 cup sour cream
Juice of 1 or two lemons (try tossing some of the zest in there too)
1 tablespoon dark brown sugar (light brown is useless and if you don’t have dark just skip this, I skip it all the time, but the dark does add a nice flavor component)
An inch or two of fresh grated ginger (the smell is great, but remember this also adds a little heat)
Some salt, no more than a teaspoon, likely half a teaspoon

2 cups of dried fruit (I use 1 cup raisins & 1 cup dried cranberries)

Mix all this stuff up in the first bowl. It’s not easy to mix the sour cream in, but keep at it.

In a different bowl evenly spread the two cups of dried fruit.

Take your carrot mix and add it on top of your dried fruit.
Let sit for 4 hours or overnight in the refrigerator
The point is to let the dried fruit hydrate in the juice from the carrot mix.
Stir well before serving.

As it sits more juice is created so you have to figure out an ideal mix between the amount of liquid (sour cream, lemon juice & salt[salt makes the carrots give up some juice]) initially added and the amount of sit time.

Leftovers will always end up too juicy, just drain it off.