How to Freeze Carrots

Learn how to preserve carrots with the simple process of blanching and flash freezing.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 5

Freezing time 2

Total Time 2 15

Servings

Calories 46kcal

Bring a large pot of salted water to boil and prepare a mixing bowl with ice water.
Wash the carrots under cold running water, scrubbing away dirt as needed. Trim the carrots, remove the skin with a vegetable peeler (optional), and slice them into ½-inch circles.
Add the carrots to the boiling water, and cook for 2 to 3 minutes. If you are using whole, baby carrots, blanch them for 5 minutes. Remove them with a slotted spoon and immediately add to the mixing bowl with ice water to stop the cooking. Let them sit in the ice water for a few minutes. Add more ice as needed if most of it starts to melt.
Drain the carrots, then arrange them in a single layer on a baking sheet lined with parchment or wax paper. Place the baking sheet in the freezer (somewhere it can fit without getting bumped or moved). Let the carrots freeze for one to two hours until frozen solid.
Transfer the carrots to a freezer bag, leaving ½-inch of head space, and seal tightly. If you are using containers, leave 1 or 2 inches of head space to allow the carrots to expand. Store for up to 12 months. Use directly from frozen in hot dishes, such as soups, stews, and casseroles.

Blanching the carrots in boiling water then submerging them in ice water helps to preserve quality, color, taste and nutrition. However, you can skip blanching. Follow all of the other steps as listed. Unblanched carrots last for up to 2 months in the freezer.
Using frozen carrots in cold/raw dishes isn't the best way to enjoy them. They may get soggy after thawing. Stick with hot dishes.
For a reusable freezer bag, check out my favorite Stasher bags.