How to Freeze Carrots the Right Way—and Keep Them Fresh for Months

Carrots are available all year in most areas, but their peak season is fall. Cooler weather converts starches into sugars, making each bite of this bright vegetable sweeter. To get the most out of your carrot harvest this year, try freezing them. Whether you grew them yourself or bought them at the farmers market, freezing preserves their nutrients and flavor to enjoy even after fall.

While there are other ways to preserve carrots, learning how to freeze them properly ensures the best results. We love using frozen carrots in potpies, soups, stews, and more. It's always helpful to have frozen carrots ready, so if you're like us, freezing them might become a regular habit. Keep reading to learn from food science and safety experts about the best way to freeze carrots.

How to Prep and Freeze Carrots

The key to freezing carrots is blanching them beforehand. The blanching process involves submerging the carrots in boiling water for a short time, then placing them in ice-cold water.

"Blanching is important because it slows or stops the action of enzymes, which cause loss of flavor, color, and texture," Says Carla L. Schwan, an assistant professor and extension food safety specialist at the University of Georgia. "Blanching cleanses the surface of dirt and organisms, brightens the color, and helps retain loss of vitamins. Blanching also wilts or softens vegetables and makes them easier to pack." 

1. Wash and prep: Rinse the carrots under water to remove dirt, trim the tops, and peel.
2. Slice, dice, or chop: Leave small carrots whole, and cut larger ones into thin slices, cubes, or lengthwise strips, depending on your preference.
3. Blanch, cool, and drain: Bring a large pot of salted water to a boil. Add the carrots and blanch the small whole carrots for 5 minutes, or sliced, diced, or strip-cut carrots for 2 minutes. Drain with a spider strainer, transfer to a large bowl of ice water to cool, then drain again.
4. Dry: Pat the carrots dry and place them in a single, even layer on a baking sheet. Place in the freezer for 1 to 2 hours, or until frozen.
5. Seal and freeze: Transfer the carrots to a freezer-safe bag with about 1/2 inch of headspace. Seal the bags and put them back in the freezer.

How Long Frozen Carrots Last

Frozen vegetables, including carrots, are safe to eat for up to eight to 12 months when held at 0 degrees Fahrenheit. "For best quality, consumers are encouraged to use them within a shorter time frame," says Schwan. "After this period, the food should still be safe to eat, though the quality may decline."

While freezing maximizes freshness, it's important to track how long food has been in the freezer. Donald Schaffner, Ph.D., department chair, distinguished professor, and extension specialist in food science at Rutgers University, recommends using the FoodKeeper App. The app, developed by the USDA's Food Safety and Inspection Service, with Cornell University and the Food Marketing Institute, helps confirm the proper timeframe depending on the type of meat, produce, baked goods, and more.

Signs That Your Frozen Carrots Have Gone Bad

The great thing about frozen carrots is that bacteria can't grow under frozen conditions so that the carrots won't spoil microbiologically, according to Schaffner. However, they can develop freezer burn. "Freezer burn happens from drying that occurs on the surface of a frozen product if it is improperly wrapped," says Schaffner. "Water in the frozen food undergoes a chemical process called sublimation, where the frozen water turns directly to water vapor without becoming liquid water. As the water leaves the food, it dries it out."

Eating freezer-burned food is safe, but it may lack flavor or texture. The best way to prevent freezer burn is by sealing food tightly to eliminate air and labeling it with the date so you consume it in time.

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Common Mistakes to Avoid When Freezing Carrots

• Skipping the blanching step: Freezing produce like carrots without blanching activates enzymes that cause a loss of flavor, color, and texture. Skipping this step results in poor quality when it's time to eat.
• Not draining well after blanching: Leaving excess moisture can form ice crystals and affect the texture and appearance of frozen carrots.
• Freezing large pieces: It's best to cut up the carrots before freezing. Whole carrots freeze less evenly and take longer to blanch. Experts recommend slicing them or cutting them into sticks for the best results.
• Overloading the freezer: Placing too many unfrozen products in the freezer at once leads to a long, slow freeze and poor quality. "Generally, the recommendation is 2 to 3 lbs of food to each cubic foot of freezer space per 24 hours," says Schwan. "Always check your freezer manual for more specific information on the maximum number of cubic feet of unfrozen product that can be frozen at one time."
• Poor packaging: Containers or bags that aren't freezer safe or tightly sealed can cause freezer burn and result in poor flavor. Label packages with the date so you can track how long the carrots have been frozen.