The Best Way to Shred Carrots for Baking, According to Pastry Chefs

My Grandma, otherwise known as Nanny, has always been a talented and versatile baker. But my favorite thing that she makes is carrot cake. Her version is simple, but that's what makes it so special; these days, I bake it annually for my birthday, Easter, or simply when a craving strikes. 

Of course, Nanny’s carrot cake calls for shredded carrots, which are folded into the cake batter. They add a wonderful texture, a pop of color, and more flavor, and they also do wonders for enhancing moisture. Shredded carrots are also great stirred into other baked goods, like muffins, quick breads, and cookies.

But what’s the best way to shred carrots for baking? You likely already have the tool needed in your kitchen: a box grater.

Why Box Graters Are the Best Tool for Grating Carrots

According to Trung Vu, Pastry & Baking Arts Chef-Instructor at the Institute of Culinary Education, a box grater is the best tool to get the job done because it offers a choice of sizes for shredding.

Vu prefers a box grater with medium-sized holes. "Larger holes will give you more texture but less moisture and flavor, as the carrots will remain more intact," he explains. "Smaller holes will give you more flavor as they will release more liquid, but the texture will blend more into your product.”

Kristin Davidson, Cake Designer at Sweet Heather Anne, agrees, noting that the box grater is a great choice for smaller quantities of carrots, like when you’re prepping a homemade carrot cake or batch of cupcakes. If you’re prepping larger quantities of shredded carrots and need to save time, Davidson suggests using a food processor with a fine grater disc.

While the experts agree that using a box grater is the top choice for shredding carrots for baked goods, Vu notes the importance of keeping moisture content in mind: “For cookies, I would also use the grater but steer clear from using the smallest holes, as all the extra liquid and moisture is sure to affect your recipe," she warns, explaining that cookie dough that's too wet might spread too much and end up thin. Instead, she suggests sticking with the medium or large-hole options. 

For Perfectly Grated Carrots, Do This

Grab individual or bagged whole carrots and wash and peel them before grating. Then, while holding the box grater in one hand, use your other hand to run each carrot down the holes of the grater, just like shredding a block of cheese.

Davidson says it’s important to use the shredded carrots right away—fold them into your batter or dough after grating them, rather than letting them sit and dry out.

While pre-shredded carrots are a great convenience option for some recipes, Davidson and Vu agree they should be avoided for baking. Not only do they come at a higher cost, but they also won’t produce as tasty a result.

“They have generally been packaged for an extended period of time and have lost most of their natural moisture," says Davidson, noting this is one of the things that makes using them so delicious. “It’s best to stick to whole, fresh carrots and grate them yourself for the best carrot-focused baked goods."