Combine carrots, raisins, pineapple and apple. Toss well, then add mayo and pineapple juice. Blend thoroughly, and chill before serving. Notes: Depending on my mood, sometimes add cinnamon and/or chunked, rather than crushed pineapple. The salad should be moist, not dry. If its too wet, you can either add more carrots, or simply serve with a slotted spoon. I opt for the slotted spoon, because the to me, the salad is better _wet_:) Posted to JEWISH-FOOD digest V97 #239 by leiba@eskimo.com on Aug 25, 1997