1. Shred carrots on a box grater using large holes. Place shreds into a large bowl.
2. Add pineapple, onion, currants, raisins, parsley and cashews. Stir to combine.
3. In a separate small bowl, combine mayonnaise, lemon juice, poppy seeds, sugar and celery salt.
4. Add mayonnaise mixture to carrot mixture and fold in with a rubber spatula or wooden spoon, mixing well.
5. Allow salad to sit for one hour refrigerated. Stir again before serving.