We have too many carrots. For the last 4 or 5 CSA shipments we've received a bag of carrots & the crisper drawers in our fridge are full of them. Matt's Mom told me over Thanksgiving that if I grate & blanch them they will freeze well for baking later on. Matt did a little research & discovered that they will freeze well in slices to use in stew & soup later on as well.
I froze 3 bags of slices for soup & stew, one of diagonal slices for stir-fry & 1/2 c bags of grated carrot for muffins & bread.
It's a pretty simple process especially if you don't bother peeling your carrots.
1. Cut or grate your carrots to the desired size.
2. Blanch the carrots in boiling water, 2 minutes for slices, 1 minute for grated.
3. Cool the blanched carrots with cold water & drain.
4. Put in airtight containers & freeze
5. Use within 10 - 12 months
I still have 2 1/2 bags of carrots in the fridge so I'll do more for the freezer. We only have CSA deliveries through the end of January so we'll be happy to have these local vegetables stored away for the rest of the winter.