Carrot Cranberry Salad

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1/2 cup mayonnaise

1/4 cup extra-virgin olive oil

1 tablespoon honey

1 tablespoon white wine vinegar

Kosher salt and freshly ground black pepper 

4 cups shredded carrots (about 8 medium)

1/4 cup dried cranberries

1/4 cup toasted pecans, coarsely chopped

1/2 teaspoon celery seed