How to Freeze Shredded Carrots

Here’s how to freeze shredded carrots. Shredded carrots should be blanched for best results. They’re great to add to soups, stews, pasta dishes, for baking and for dehydrating carrots.

raw shredded carrots in bowl with carrots beside it
Shredded carrots ready to blanch and freeze.

Read More: Freezing Sliced/Diced/Chunky Carrots, Dehydrating Carrots, Storing Garden Carrots

An earlier post called how to blanch and freeze carrots, covers all the basics of how and why to blanch and freeze diced, sliced, julienned and chunky carrots.  Here’s how to freeze shredded carrots.

How to Use Frozen Shredded Carrots

Shredded frozen carrots thaw quickly and can be used in carrot and applesauce muffins, carrot cake, carrot granola soups, stews, spaghetti sauce, casseroles, stir fries and pasta. They’re also great for making dehydrated carrots which I use in my Backcountry Meals.

carrot granola visible top of jar with ribbon
Use frozen shredded carrots in carrot cake granola or carrot cake.

Does Freezing Carrots Cause Nutrient Loss?

A little, yes, and even more so with shredded carrots. Anytime you boil vegetables or put them in water, there will be some loss of water soluble vitamins. In carrots, you’ll see some loss of Vitamin B and Vitamin C. On the other hand, fat-soluble Vitamin A becomes a little more concentrated. Does this mean you shouldn’t cook or freeze shredded carrots – no! It’s just a good argument for eating carrots in different forms – raw, cooked and even baked like in carrot cake! If you have a well balanced diet, this minimal loss of nutrients is nothing to worry about.

Carrots, like most vegetables, contain enzymes that cause them to continue to age after they’re harvested, even in our fridge. The aging process does not stop in the freezer. One of the results is loss of colour, texture, nutrients and flavour. The sugars get converted to starch and you get the worst tasting carrots you’ve ever had. To stop it, you need to blanch veggies, including root vegetables like carrots, before freezing. Luckily, blanching is super easy to do

Blanched shredded carrots ready for packing. Other sizes of carrots can be frozen too.

How to Blanch and Freeze Shredded Carrots

Step 1 – Wash

Remove green stems and wash carrots thoroughly.  Peeling carrots is completely optional.  I do not peel mine, unless they really look like they could use it.

Step 2 – Shred

Shred carrots using a boxed cheese grater or the shredding tool on a food processor. I use the large sized shredding size of my food processor.

Step 3 – Boil

Fill a large stock pot about 2/3 full of water and bring to boil. Do not add salt.  Add shredded carrots to the boiling water (about 4 cups of carrots to 16 cups of water).  Once the water and carrots return to a boil, watch the timer carefully and boil (blanch) your carrots for 2 minutes (sliced or round carrots take 3 minutes) (quartered or whole baby carrots take 5 minutes).  Keep the water boiling for the next batch of carrots as you cool and drain the first batch.

Step 4 – Cool

Immediately scoop out the carrots and cool them instantly in an ice water bath. The ice water will help ensure the carrots don’t continue to cook from their own heat.

Step 5 – Drain and Pack

Drain carrots well and place meal-sized portions in freezer bags. Remove as much air from the bags as possible.  Try using a straw tucked in the corner of the bag to suck out the air – it’s like vacuum sealing!

By flattening the carrots out into a thin layer in the bag, they’ll freeze more quickly and when they’ll thaw more quickly too.  Also, a thin flat frozen bag in takes up less space in the freezer than if you just let the carrot freeze in an odd shaped bundle at the bottom  of the bag.

Freeze shredded carrots in convenient sizes. Choose separate bags for set amounts or bundle several in one bag.

Pack for Convenience!

Frozen shredded carrots can be tricky to break apart and take only the amount you need at a time. I get around this in two ways:

  1. Dedicate one freezer bag for a certain amount you often use in baked goods. For example 1 cup frozen shredded carrots.
  2. Separate carrots into 1 cup bundles and place on wax or parchment paper. Put several of these premeasured bundles in one freezer bag.

Just don’t forget to label everything so you remember your brilliant pre-measuring plan six months from now.

Step 6 – Label and Date

Label and date the carrots.  They’ll keep in the freezer for up to a year.

How to Freeze Shredded Carrots Recipe

bowl of blanched shredded carrots other carrot bowls behind
Print Recipe
5 from 1 vote

How to Freeze Shredded Carrots

Frozen shredded carrots are great for adding to soups, casseroles or baked goods. They're also handy for dehydrating carrots to be used in backcountry meals. Actual blanching time is only 2 minutes but getting water to boil and returning to boil will take time.
Prep : 15 mins
Cook : 15 mins
Total Time: 30 mins
Servings: 5 cups
Author: Getty Stewart

Ingredients

  • 1 lb carrots
  • 16 cups Water
  • 1 lb Ice

Instructions

  • Wash and scrub carrots well. Peel only if necessary.
  • Shred carrots using box grater or shredding attachment on food processor.
  • Bring a large pot of water to boil. For 4 cups carrots use 16 cups water. Do not add salt.
  • When water is boiling add shredded carrots and bring back to boil.
  • When water returns to full boil, set timer and boil for 2 minutes.
  • Meanwhile, fill a large bowl with cold water and ice.
  • After 2 minutes of boiling shredded carrots, immediately turn off heat and transfer carrots to ice cold water. And let cool for at least 2 minutes.
  • Remove carrots from water into a strainer and let drain.
  • For less ice crystal formation, transfer carrots to a clean dish towel and pat dry as much as possible to remove as much surface water as possible.
  • Place carrots into freezer bag in convenient portion sizes. Once in bag, pat flat and remove as much air as possible before sealing tightly. You can even use a straw inserted into a small opening to suck out air and create a simple vacuum seal to help prevent freezer burn.
  • Label and freeze for one year.

Video

Notes

Different sized carrots require different blanching time:
  • Shredded/coins/sliced/diced – 2 minutes of blanching
  • Thicker cut coins, slices, spears – 3 minutes of blanching
  • Baby cut peeled carrots – 5 minutes of blanching
Approximate carrot equivalents:
  • 1 pound (454g) = 3 – 4 cups diced/sliced carrots or 5 cups shredded
  • 2-3 medium carrots = 1 cup shredded carrots
Raw frozen carrots without blanching will only last 1-2 months in the freezer before color, taste, flavor and nutrients are lost.
 
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Nutrition Facts (per serving)

Calories: 46kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.3g | Sodium: 106mg | Fiber: 3g | Sugar: 5g | Iron: 0.3mg
Course: preserving
Cuisine: European
Keyword: blanching, carrots, freezing, freezing carrots

Now the challenge is to remember you have those shredded carrots and to use them!  What are you going to add these nutritious convenient carrots to? Let me know how your carrot freezing goes down below in the comments or on Instagram @GetGettyS or on Facebook  @GettyStewart.HomeEconomist.

Getty Stewart is a Professional Home Economist,  speaker, frequent media guest and writer dedicated to you become more confident in using and enjoying fresh, whole ingredients. She is the author of several recipe books, frequent media guest, Founder of Fruit Share, mom and veggie gardener. Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this.

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4 Comments

    1. Sorry, Bethany. Raw frozen carrots, whether shredded or diced won’t do too well in the freezer. After a couple of months, raw frozen carrots will lose color, texture and flavor. Blanched frozen shredded carrots are great for use in recipes like soups, stews, casseroles, carrot cake, smoothies, muffins, etc. They’re not great for fresh salads.

    1. Awesome! Love it when an article provides useful, timely and practical advice people can use.

      Thanks for letting me know, Kathy.

      All the best,

      Getty

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