I know there are a lot of Carrot Salad recipes out there – but here is my favorite way to make it.  This crunchy, sweet salad has all the basics of carrot cake:  toasted pecans, chopped dates, pineapple, coconut, and of course carrots. That’s it!  No mayo, no sour cream, no dressing of any kind.  I guess that makes it healthy and good- so good in fact you might even considering skipping the Carrot Cake Cheesecake for an extra serving of the salad if you want to be really good!

The wonderful flavors in this salad can stand on their own!  The carrots give it crunch, the pineapple and coconut give it sweetness, the dates add a unique depth, and the toasted pecans make it simply irresistible {be sure to take the extra few minutes to toast them – it makes all the differences.} It goes perfect along side  your Easter ham, but you’ll also want to serve it at upcoming summer picnics – or maybe even for dessert!

Below is a simple recipe – but to be honest I never stick to it.  Use more or less of any of the ingredients to create a combination that’s just perfect for you!

Carrot Cake Salad

Ingredients

3-4 carrots peeled and grated (about 1 1/2 lose cups)

1 1/2 cups sweetened shredded coconut

1/2 cup toasted chopped pecans (toast in oven at 375 for about 7 minutes)

1/2 cup chopped dates

1 (8 oz) can pineapple tidbits, well drained

Directions

Mix everything together and serve!

Serves 4-6