An earlier post called how to blanch and freeze carrots, covers all the basics of how and why to blanch and freeze carrots. It focuses on sliced or diced carrots. But what about shredded carrots? Can you freeze shredded carrots and if so, how?
Yes, you can freeze shredded carrots. Shredded frozen carrots thaw quickly and can be tossed right into baking (like these carrot and applesauce muffins), soups, stews, spaghetti sauce, casseroles, stir fries, pasta and salads.
The only tricky part may be separating the amount of carrots you need from one big frozen clump of frozen shredded carrots. But don’t worry, there’s an easy fix for that – freeze the shredded carrots in pre-measured packs. Doh, that’s so easy!
As you can see, there are two ways you can do this. One, dedicate one baggy for each cup of frozen shredded carrots. Super convenient, but if you have a lot of carrots – that’s a lot of expensive freezer baggies. I’m much too cheap for that! Another option is to separate the carrots into one cup bundles using wax paper and insert several bundles into one large freezer bag. Brilliant!
Just don’t forget to label everything so you remember your brilliant pre-measuring plan six months from now.
Here’s the full how to steps for blanching and freezing shredded carrots.
How to Blanch and Freeze Shredded Carrots
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.
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.
Fill a large stock pot about 2/3 full of water and bring to boil. 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.
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.
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.
Label and date the carrots. They’ll keep in the freezer for up to a year.
Now the challenge is to remember you have those shredded carrots and to use them! What are you going to add these nutritious little shreds to?
Getty Stewart is an engaging speaker and writer providing tasty recipes, time-saving tips, and helpful kitchen ideas to make home cooking easy and enjoyable. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.