The citrus-plumped raisins add bursts of sweetness throughout.
Remove tops from carrots, and chop to equal 14 cup; set aside.
Shred carrots in a food processor, using the shredding disk, and place in a large bowl.
Photo: Greg DuPree
(Alternatively use pre-shredded carrots and chopped parsley).
Heat oil in a small skillet over medium.
Add garlic, and cook, stirring constantly, until fragrant, about 30 seconds.
Add garlic mixture to shredded carrots; stir in raisins and lemon juice.
Sprinkle with salt and several grinds black pepper.
Add carrot tops, and toss to combine.
2,000 calories a day is used for general nutrition advice.
