grated carrots

I guess I don't understand.

I use shredded carrots in things like spaghetti sauce, which is probably uncommon. It bulks up the sauce, makes it go further, adds some nutrients, and adds a nice nutty sweetness.

Of course, carrot muffins. Cole slaw. Stir fry. Soup. Salads.

I add to soups, salads, wraps, spaghetti sauces, pasta, casseroles, chilli, smoothie, topper for baked sweet potato, plain potato, homemade pizza and stews. It's one of those universal veggies that I like to sneak in and my 5yo kid doesn't notice to complain about. Lol

If you are worried about it going bad you can lay a portion out thinly on wax paper on a cookie tray and freeze it. Repackage after freezing.

I'd make a really big batch of spaghetti sauce, heavy on the oregano and carrot. The mason jars, loosely packed and without lids also would go in the freezer. Put lids on after frozen through.

I love grated carrots on meatless sandwiches (i.e., with cheese, hummus, avocado, tomatoes, sprouts, etc. -- actually, they're pretty good on turkey sandwiches, too). Probably wouldn't make that big a dent in a huge bag of grated carrots, though, unless you eat a lot of sandwiches.

I'm thinking you could freeze them until you're in the mood to use them in soup (pureed with other root vegetables or squash, with a little ginger) or to make carrot cake (thaw and drain or squeeze excess liquid out before adding to recipe).

There's a salad I used to get at the local Amish farmer's market, that seemed to have little to it except grated carrots and slivered almonds, sometimes raisins. It didn't seem to have much of any kind of dressing (maybe a small amount of thinned mayo?). -- OK, I just tried to find it by googling, and couldn't find the exact salad, but founds lots of recipes for similar salads that are mostly grated carrot, with additions like pineapple, apple, and/or raisins. One of them was dressed with mayo thinned with milk and a little sugar.

If all else fails, adopt a family of rabbits?

Put on a pan, spray with olive oil spray, season. Roast in oven at 425 till they start to get crispy, shaking pan around every once in a while. Yummy!

I added one shredded carrot, raisins and pecans to a Baked Oatmeal recipe this weekend. It was great! https://youtube.com/watch?v=VkaVTQXLA90

Tuna fish, balsamic vinegar and yogurt for a salad

Or add a dash of mayo and sesam eoil for a nice salad

Throw it in your soup or use in place of rice for dinner

I make carrot cake. *shrug*

Delicious salad/snack.
Drizzle with a little sesame oil and rice wine vinegar. Garlic and ginger if you have it, too.
Or get a bunch of fresh tarragon or dill - and drizzle with olive oil and wine vinegar.