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What to do with 6c of Shredded Carrots

I ended up shredding too many carrots in the food processor. I made a carrot cake and instead of 3 cups of shredded carrots, I ended up with 9 cups. I made the carrot cake and now I have 6 cups of shredded carrots left. Does anyone have any idea what I can make with it? I don't want to make a salad and was hoping to make some sort of savory (appetizer, soup, etc) dish.

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        1. re: magfitz

          She already made carrot cake!!!

          I love carrot soup -- you can always make a big batch and freeze it. There are lots and lots of variations (carrot with ginger, carrot with orange and carrot with dill are some common ones), so I suggest looking at some on the web and seeing what appeals most to you.

          1. re: Ruth Lafler

            The best carrot soup I ever had or made is one adapted from Chez Pan. cookbook. It's just a simple soup of carrots, sauteed with garlic and onions. Some chicken stock is added and then, after everything is cooked through, it's blended. Add salt and pepper to taste.

            While carrot mixture is cooking, sautee some red bell peppers (or even better, some roasted jarred red peppers - about a cup's worth) in some butter, then puree them, too.

            Serve the carrot soup with a large dollop of the red pepper mixture on top. An amazing combo, I guarantee!

        2. Oooh, there's some great recipes for carrot leftovers on CHOW. How about a really delicious carrot-rosemary salad with currants, http://www.chow.com/recipes/10403, or you could make the Buffalo Chicken Tenders and make a mostly carrot slaw to accompany them, http://www.chow.com/recipes/10858.

          1. I've seen muffins with shredded carrots that are good.
            My mom makes a zucchini bread that's excellent - I'm sure you could substitute carrots.

            1. A simple cold preparation is excellent this time of year. Carrots' sweetness works well with the spiciness of BBQ. You can use a much lighter dressing than traditional cabbage based slaw. I have even just tossed shredded carrots with oil & vinegar as a simple side dish, maybe dressed up with some fresh herbs and/or crunchy chopped nuts. This can be surprisingly savory...

              1. Put them in a casserole with a chopped medium-ish onion, a sprig of thyme, and about 1/2 C. stock, veg or chicken, and a hefty chunk of unslated butter. Cover and put into a 350 F. oven and cook until the carrots are very tender and most of the stock has cooked off. Puree in a food proccessor after removing the thyme sprig stem. Salt and pepper to taste. It is heavenly. The braise brings out the nutty sweetness of the carrots. At Thankksgiving I perfer the carrots to sweet potatoes and guests have been pleasantly surprised.

                1. how about adding some seasoning and making veggie summer rolls. If you have other veggies like lettuce or cucumbers all the better

                  1. From Classic Vegetarian Cooking from the Middle East & North Africa:

                    Carrot Salad (Morocco): grated carrots with dressing of sugar, lemon juice, olive oil, orange-flower water and cinnamon

                    From Veg Cooking for Everyone:
                    w/ Parsley & mint, dressing of champagne vinegar or lemmon juice and olive oil
                    w/ caper sauce & dill (let me know if you want recipe for caper sauce)
                    w/ cumin: blanch grated carrots and towel dry, dressing of lime-cumin vinaigrette plus 1 tsp orange flower (let me know if you want lime-cumin vinaigrette recipe)
                    w/ mustard vinaigrette

                    I also think carrots go wonderfully with raisins or with olives. You could also make some sort of carrot patty or fritter with them. Possibly look at the zucchini fritter recipe from Arabesque and use carrots instead of zucchini.

                    1. Toss the carrots with craisins, walnuts and lime juice- fabulous sald!

                      1. Gajar ka halva (but it's sweet also, if that's a factor.) http://www.indianfoodforever.com/dess.... Also found this thread at VegWeb: http://vegweb.com/index.php?topic=144....

                        1 Reply
                        1. re: monou

                          Oh, I have had such a dish before and it is really great. For some reason the link did not work for me, but anyone else who is interested, don't fret! The "sorry we did not find the recipe" page it took me to had several sections to explore. I scrolled down to desserts, followed that link, and selected the Gajar ka halwa link.

                        2. Carrot halva. Cook the carrots with milk and sugar for a long, long time, till much of the liquid has evaporated and you have stiff pudding. Flavor with cardamom and rose water. That's the gist. I'm sure there a more specific recipes on the web. This is a rich Indian sweet.


                          oops, it's already been mentioned

                          1 Reply
                          1. re: paulj

                            A very delicious side salad I make is basically this: carrots, with tons of fresh crushed garlic, red pepper flakes, fresh cilantro chopped, cumin seeds, tossed with vinegar and a little little bit of honey. Mix it well, let it sit for a few hours and then feast!!