Well somehow I have managed to accumulate 20lbs of carrots in my fridge.  I would like to eventually make some individual carrot cakes, but not enough to use up 20lbs of carrots.  Does anyone know if I can freeze grated carrots for future use?  I don’t think my family will eat 20 lbs of carrots before they go bad.  I was away for a week and didn’t realize my husband bought a 10lb bag while I was gone.  So off I went and bought another 10 lb bag.  Next time I better check before I head off to the grocery store. 

Liza, sorry I don’t know the answer to the grated carrot question but how about making some carrot soup and freezing it.

I know alot of people like carrot soup.  I just don’t find it very appealing to my palate.  I know my kids won’t eat it either.  I suppose I could make a tonne of beef and barley soup and chicken noodle broth with lots and lots of carrots!

Liza - 04 November 2009 06:01 PM

Well somehow I have managed to accumulate 20lbs of carrots in my fridge.  I would like to eventually make some individual carrot cakes, but not enough to use up 20lbs of carrots.  Does anyone know if I can freeze grated carrots for future use?  I don’t think my family will eat 20 lbs of carrots before they go bad.  I was away for a week and didn’t realize my husband bought a 10lb bag while I was gone.  So off I went and bought another 10 lb bag.  Next time I better check before I head off to the grocery store. 

I’d at least make a really big (10 cup) carrot cake to start, maybe substitute crasins for raisins, but you might like to read the following:  http://www.omafra.gov.on.ca/english/engineer/facts/98-073.htm

HTH

How about some carrot cake cupcakes or muffins, and freeze some of them?

I made and LOVED the carrot cake that Jeanne posted in this thread. It uses carrot puree, so you could do up enough puree for several cakes and store it in 11 oz. lots - enough for one cake each portion: http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/680/P0/

Have also gone through a lot of carrots lately using a juicer. Apple and carrot juice is especially delicious, and they’re both in season right now! Two apples and four carrots make a perfect drink for a healthy mid-morning or afternoon snack.

Though not baking related, I add grated carrots to spaghetti, chili, etc. to cut down on my meat consumption and to make it healthier

Carrot cakes freeze perfectly.  Sauted carrots with oilve oil and equal amount of celery, this is a base for so many dishes;  pasta sauce, soups, stews, coc au pot, and spanish rice!

Cooked carrots freeze fine…(If that helps)

I’d make carrot muffins and carrot cookies and freeze them. I think you might turn orange after all this though!

Hey, Ski, where have you been?  When is the baby due?  Are you baking?  We MISS you!  Hope you are OK and happy.

haha im here ive been sooooo busy.  i am moving next weekend so i have EVERYTHING in my kitchen packed, so i havent baked anything in the last few weeks. Baby isn’t due until Feb 25th!!  I can’t wait to get unpacked in my new place and then i can finally get back into the groove (which includes checking this site 100 x’s a day).

Carolita - 04 November 2009 11:24 PM

I made and LOVED the carrot cake that Jeanne posted in this thread. It uses carrot puree, so you could do up enough puree for several cakes and store it in 11 oz. lots - enough for one cake each portion: http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/680/P0/

Have also gone through a lot of carrots lately using a juicer. Apple and carrot juice is especially delicious, and they’re both in season right now! Two apples and four carrots make a perfect drink for a healthy mid-morning or afternoon snack.

I’ve been going through 20 pounds of carrots a week for carrot cake (I am SO SICK of peeling and boiling carrots.  The Robotcoupe is permanently orange now and no one is happy about that). So yes, the cooked carrot puree freezes well for later use (as soup, or cake or in place of squash if you are making the epicurious.com recipe for squash tian).  It’s a little more watery than when first made but it works fine in the carrot cake recipe.

Jeanne, As you make your carrot cake in bulk, you MUST have the weights for the ingredients (I can’t believe you would measure out 12 cups of flour)!  Would you mind posting them - or at least how many grams you use for a cup of flour?  Thanks in anticipation.

Ok.. here goes!

I usually multiply the recipe by 4, and that fits comfortably in my 20 qt Hobart.  I once tried 5x and it fit, but it was hard for me to manage lifting the bowl….

So, here’s the original recipe multipled by 2
Mix until combined well:
30 oz all purpose flour (I use a 1 cup=5 oz measurement for the flour; it doesn’t work as well with less, trust me on this one)
42 oz white granulated sugar (I use 1 cup=7 oz)
2 TBL cinnamon
2 tsp salt
1.5 TBL baking soda

Then add and mix til combined:
2 TBL vanilla
8 eggs
24 oz vegetable oil

Then add:
22 oz carrot puree
12.5 oz drained crushed pineapple (this I can’t remember off the top of my head)
28 oz coconut - edited to correct this from 14 oz to 28 oz on 11/11
12 oz chopped pecans (this is the second one I can’t remember off the top of my head either - I like pecans better, the original recipe called for walnuts)

It doesn’t hurt anything if you add the coconut and pecans to the dry ingredients.

Thanks to everyone for the many suggestions.

Thank-you very much Jeanne for your carrot cake recipe.  I think that I will puree the whole lot of carrots and freeze them for when I have the urge to make a carrot cake.  ( YUM - CARROT CAKE )  I have an 11 cup cuisinart food processor that will make the job alot easier.

I wanted to know if I can substitute the pineapple in your recipe for something else.  I don’t think that I can omit it, I have a feeling that the recipe would not turn out.  I just don’t really like pineapple at all.

Thanks again!!