Place your organic raisins in a pyrex measuring cup or ceramic dish, bring to boil spring water and pour over raisins - about a 1/4 - 1/2 inch above raisins. You want these to rehydrate while you prepare the salad.
After washing your organic carrots, finely grate them into a serving bowl. You can use a food processor, this makes the job simple and speeds up your preparation time. Then drain the raisins that have been soaking and add them to the carrots (they should look slightly plump). Cut your lemon in half and after removing the seeds squeeze your lemon over the grated carrot and raisins. If you decide to use the walnuts you should add them now, be sure to cut walnut halves into quarter pieces, this is a good size to use and makes it a much heartier and filling salad. Then add the eggless mayo sparingly (approximately two heaping soup spoonfuls) and start mixing, if there doesn't seem to be enough mayo, add more until the salad is evenly covered. I like to add it sparingly because too much mayo makes the salad soggy.
For a variation to this sald, simply omit the raisins and add a finely grated organic sweet apple instead. Can be a red or green apple, whatever your preference.