Wash the whole carrots thoroughly under cold running water.
Using a sharp vegetable peeler, remove the bitter outer skin of the carrots and slice off the top stem and bottom root tip.
Set up a stable cutting board and a high-quality box grater or equip your food processor with a medium shredding disk.
If using a box grater, glide the carrot downwards over the medium-sized holes. Do not rub up and down to prevent bruising the vegetable.
Gently assess the moisture of the final pile. If excessively wet, lightly dab with a paper towel. Do not squeeze out all the juice, as this is required for cake moisture.
