While this does not exactly answer your question it might be useful.
I once had an abundance of carrots and had no place to store them as fresh carrots. I don't like carrot coins after they have been frozen (personal preference) but I do use carrots in soups, stews and baked goods, so I opted to wash, shred and freeze the entire batch.
After shredding and blanching, I cooled the carrots in an ice water bath, drained them, pressing out excess water with clean kitchen towels (I like the flour sack towels for this). Then measured 1/2 cup and 1 cup and packed flat (parchment/wax/freezer paper between flats; several flats to each freezer bag).
This is not something I would have taken photos of while I was doing it.. but the magic of the internet steps in and my system looks almost exactly like this.
http://www.gettystewart.com/ho...
Packed flat, the shredded carrots take up less room in the freezer. Since each batch is pre-measured it was easy to pop one or two flats into soup or stew. For baked goods it was necessary to thaw before using.
Hope this helps.
