Can you freeze carrots? Blanch them first

Yes, carrots freeze well if you blanch them first. Blanched carrots keep their best quality for about 8 to 12 months and work in soups, stews, stir-fries and roasting trays straight from frozen. Raw frozen carrots are safe but turn rubbery and lose colour.

How do you freeze carrots?

• Peel and cut into slices, sticks or dice. Leave small carrots whole.
• Blanch in boiling water: about 2 minutes for slices, dice or sticks, about 5 minutes for small whole carrots.
• Cool in iced water for the same time, then drain and pat dry.
• Freeze on a tray for an hour so they do not stick together, then bag them with the air pressed out. Label with the date.

Times are from university extension freezing guides; see the source below.

Can you freeze cooked carrots?

Yes. Cooked carrots, carrot soup and dishes with carrots freeze for 2 to 3 months for best quality. Mashed carrots and swede (a classic UK side) freeze well in portions.

Can you freeze raw carrots?

You can, without blanching, if you will use them within a month or two in cooked dishes. Grated raw carrot freezes acceptably for baking and sauces.

How do you use frozen carrots?

Add them straight to the pot or pan near the end of cooking, because blanching has already started cooking them. They work in black bean soup, lentil bolognese and stir-fries. For eating raw, use fresh carrots.

How long do fresh carrots last in the fridge?

Whole carrots keep 2 to 3 weeks in the fridge's vegetable drawer, in a bag. Cut carrot sticks keep about a week in a container, and stay crisp longer with a damp paper towel underneath; see hummus snack boxes. A big bag of carrots is one of the cheapest vegetables to keep in; see a budget meal prep pantry.

Should you buy frozen carrots instead?

Bought frozen carrots are blanched in the factory and often cost about the same as fresh. They save the work. See frozen or fresh vegetables for meal prep.

Which other vegetables can you freeze?

See celery, cabbage and mushrooms, and how to prevent freezer burn.

Sources

• New Mexico State University: freezing vegetables, with blanching times
• USDA: freezing and food safety