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.
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.