Carrots with the green tops attached tend to lose sweetness quickly so purchase them only if you can use them in a day or two. Remove tops as soon as possible.
Place carrots in a plastic bag or in refrigerator vegetable compartment for up to 3 weeks.
Cooked carrots will keep 2 to 3 days in the refrigerator.
For the best freezing results, select young, tender, medium length carrots. Remove tops, wash and peel. Leave small carrots whole; cut others into thin slices, 1/4 inch cubes or lengthwise strips. Blanch small whole carrots for 5 minutes, diced, sliced and lengthwise strips for 2 minutes. Cool by dipping in ice water, drain and package, leaving 1/2 inch headspace; seal in airtight freezer bags or containers. Carrots will keep frozen for 6 to 8 months.Carrots can be pickled or canned.
Even though they'll lose sweetness and succulence the longer they're kept, carrots are still one vegetable that can be stored without tremendous damage to their taste.
The Produce Converter is a series out tools designed to help you get the most out of how to store your vegetables, and how many vegetables you need to buy to simplify cookiing.
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