I have used organic carrots finely grated and increased the quantity of carrots used, but still can't taste the carrot 
You're not the only person experiencing this issue, there are reports that over the last few decades carrots have been losing nutrition and by extension, taste.      Here are some decisive things you can do to get more and more pleasant carrot taste of your carrots:   Get the largest carrots you can (the more tasty part of carrots is the outer and lower part, bigger carrots have more of it). Use the bottom two thirds for your recipe (and save the top part for another dish). Buy purple or other colour carrots.  Apparently, the orange carrot was selectively bred and domesticated by the Dutch Royalty.  You may find all kinds of neat flavours in other types of carrots. Try the Mukum Carrot variety, they generally sweeter and may show up as more carroty ;) Carrots from colder climates are sweeter, particularly when temperatures go below freezing (the carrot plant makes sugar to prevent freezing and self preserve).  See this document from Chef Dan Barber of the world-class Blue Hill restaurant.     The details what were the sweet and bitter taste of Organic Carrots come from are in this document. 