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.
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