Freezing Carrots

Selecting High-Quality Carrots:

Fresh carrots may lose some of their crisp texture during freezing but will still be good for cooking. Select young, tender, medium length carrots free from cracks and dryness. Small carrots are usually the most tender. When harvesting, leave them in the garden until you're are ready to process them, but do not let them become too oversized or woody.

Preparing for Freezing:

Remove the tops, wash and peel. Leave small carrots whole. Cut others into thin slices, 1/4-inch cubes, lengthwise strips or julienne them with a food processor. A 1-quart jar will hold approximately 2 1/2 to 3 pounds of slice or diced carrots. Approximately 12 medium carrots = 1 pint of puree.

Blanching Time:

Water-blanch small whole carrots 5 minutes, diced or sliced pieces or lengthwise strips for 2 minutes. Steam-blanch for 7 and 3 minutes respectively. Cool promptly and drain.

Best Freezing Method(s):

  • Boilable Bags: Place desired amounts sliced or julienne carrots into boiling bags, add desired seasoning, press out air and seal. Blanch in boiling water (4 bags at a time for 8 to 10 minutes), cool bags in ice water, pat dry and freeze. Leave 1/2 inch of headspace.

  • Tray Packs: Clean and prepare whole leaves or wedges and either blanch or leave them unblanched. Lay in a single layer on cookie sheets and place them in the freezer. When fully frozen (12 to 24 hours), portion them into suitable containers and freeze. Leave 1/2 inch of headspace.

  • Dry Packs: Transfer blanched or unblanched cabbage leaves, wedges or shredded cabbage directly into suitable containers for freezing. Leave a 1/2 inch of headspace.

Suitable Packaging:

Freezer containers should be moisture and vapor resistant and should not be prone to cracking or breaking at low temperatures. Containers should protect food from absorbing flavors or odors and should be easy to label. Suitable packaging includes freezer-grade plastic bags, rigid plastic or glass containers or heavy-duty aluminum foil.

Maximum Storage Time:

10 to 12 months at 0ºF.


Add directly to cooking dishes without thawing.

Tips & Shortcuts:

Whole carrots are the least likely to freeze well, so you are better off freezing slices, pieces or strips. Whole carrots can be left in the ground during the winter if you cover them heavily with mulch, however early spring thaws followed by refreezing may compromise quality and accessing them in winter can be difficult.

Refrigerating Carrots:

Wrap carrots in paper towels and store in plastic bags for 1 to 3 months.
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November 5, 2005

When preparing a lot of carrots for blanching and freezing, brush off as much dirt as possible, fill an old pillow case with carrots, tie it with string and use the rinse cycle in your washer to clean them...

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19 Questions

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October 13, 2008

Do you need to add liquid when freezing carrots?


By nightrain71 (Guest Post)
October 13, 20080 found this helpful
Best Answer

Carrots should be scalded in boiling water for 3 minutes. Then cool, package, and freeze promptly. No water added.

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October 16, 20080 found this helpful
Best Answer

Before freezing any vegetable, it must be blanched.That means dropped into boiling water for a few minutes, then removed from the boiling water, and chilled. So, wash , peel, and cut the carrots, drop them into a pot of boiling water to blanch, drain off the boiling water, and chill them to stop the cooking that the boiling water started.

Have a large container with ice cubes and cold water ready, and after draining the carrots, put them right into the prepared ice water. If you want these carrots slices so you can use a few at a time, then freeze them on a cookie sheet until they are frozen, remove them, and put into a freezer bag, or container. If you use the cookie sheet, it'll take a time or two to freeze all of your carrot slices.

If you just dump them directly into a freezer bag, or a freezer container, they will freeze into a giant chunk of carrots. And then you'll need to use the whole container for a recipe, because it will be difficult to break the chunk apart. Hope this is helpful. I am sure there is a site somewhere that can explain it better.

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Yesterday, I was given three pounds of carrots. I've never bought that much. I don't know what to do with them (until I get a new stove (ordered but not yet shipped)), I won't be making any carrot cakes.

I sliced a few and boiled them in plain water til they were tender. I drained them and put them in a container to freeze. I'm thinking about doing the whole bag that way.

But, I am open to suggestions as to a better way of freezing them. I was wondering if a pat of butter melted and stirred in while they were still hot would help keep them from sticking together when thawed.

I have some lovage seed I might add to the next batch I cook. Tell me what you would do to these carrots while boiling or after, and before freezing.

Oh! I might try my hand at glazed carrots a little later on. Should I prep or freeze them any certain way knowing I might make glazed carrots later?



December 8, 20170 found this helpful
Best Answer

Hi likekinds,
I enjoy reading your articles on here!

The best way I have found to freeze carrots which I buy from the store is to slice them, boil them for 5 minutes, and then put the carrots in another pan of ice water, and then put them into Tupperware or other storage containers, or freezer bags.

I like to save frozen dinner plastic plates and put carrots in all the compartments to freeze and then cover them with those little covers that look like shower caps. They are easy to reheat in the microwave this way.

I will sometimes freeze canned vegetables this way by taking them out and making a medley of vegetables to have later in the week by putting them in clean frozen dinner trays and putting those in the freezer.


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December 9, 20170 found this helpful
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Hahahaha! I love this ^^^ I do juice mine and freeze the pulp for later use to thicken up my spaghetti sauce or to make cakes with. It's so good.

In your case, without that juicer, I just do a typical blanch. Bring to a boil then drop in an ice bath, then freeze :)

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October 22, 2007

I have already frozen the carrots but did not blanch them. Are they still safe to eat?


October 24, 20070 found this helpful
Best Answer

The carrots will be safe to eat, but they may not have quite the same texture after you cook them. I have never frozen them without blanching, but I have frozen shredded carrots for carrot cake, and they are fine. One freezes fruit such as raspberries or strawberries raw. They are perfectly fine to eat.

Louise, Nipawin, SK

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By cosmic (Guest Post)
October 24, 20071 found this helpful
Best Answer

I just used some carrots I had tossed into the freezer without blanching them. I steamed them, but the texture was tough and rubbery. They were pretty bad. I ended up putting them in the blender and used them to thicken chicken stock for vegetable soup. The soup was wonderful.

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By Jacques (Guest Post)
October 27, 20070 found this helpful
Best Answer

Carrots will be safe to eat even after 3 months, my advice on preparing the frozen unblanched carrots is to defrost them, pan fry with a little butter and brown sugar till golden brown. Try this and you will freeze more carrots again. Also try using them in a beef stew (sorry from South Africa).

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July 1, 2011

I have received a lot of carrots can they be frozen? If yes, must I cook them first before freezing?



July 2, 20110 found this helpful
Best Answer

Blanch small whole carrots 5 minutes, diced or sliced 2 minutes.

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July 6, 20110 found this helpful
Best Answer

Hi Schyresti. Glad someone else dehydrates, too. You can use them in regular cooking with veggies and powder them an use them for seasoning and thickening. That is with all veggies.

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September 21, 2011

Can you freeze carrots?

By Alice


September 22, 20110 found this helpful
Best Answer

Yes. Blanch whole carrots for 5 to 6 minutes and diced/sliced for 2 to 3 minutes.

Be sure to give them an immediate ice water bath after the blanching to stop the cooking process. Pat dry with a towel, place in freezer bags and remove as much air from the bag as possible to reduce freezer burn.

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September 23, 20110 found this helpful
Best Answer

You can also freeze them if they are already cooked. Just put in a plastic container or a ziploc bag, and put in the freezer.

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March 20, 2011

What is the preparation for freezing carrots?



March 20, 20111 found this helpful
Best Answer

Blanch them in hot water for about 2-3 minutes. When cool, transfer to freezer bags and store in freezer.

Reply Was this helpful? 1
March 22, 20110 found this helpful
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Ditto with MCW but be sure to drain and pat try well after blanching to reduce freezer burn.

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September 16, 2009

How do I freeze grated carrots for future use in a cake? Do I have to blanch them, etc.?

By Nicki from MI


September 16, 20090 found this helpful

No blanching, just wash and blot dry and peel skin before grating. Premeasure the carrots for recipe before placing in a freezer bag. You might get a bit of natural carrot juice after thawing, but do not drain; use it too. You could add a little lemon juice to keep carrots bright colored.

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May 25, 2012

How can I freeze fresh-grown carrots?

By Barbara A.


May 26, 20120 found this helpful
Best Answer

To freeze carrots you have got to blanch them after slicing and dip them in cold water to retain its color.

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February 2, 2012

What do I need to do to freeze carrots?

By David

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December 25, 2011

I have a few bags of "baby carrots", the ones that are about 2 inches long and rounded on both ends, the kind you put on a veggie tray for snacking. Only we got way too much. Can these be frozen like they are or do they need to be blanched?

By Klm

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August 30, 2011

I had a lot of carrots given to me and I would like to freeze them. How long must I blanch them before freezing them if I cut them into 1/4 to 3/8 inch coins for freezing? And how long will they keep?

By Veneta from Flagstaff, AZ

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March 20, 2011

How do I freeze carrots?

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September 27, 2010

How do you freeze uncooked carrots?

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