This guide covers how to store carrots in all forms: whole, peeled, shredded and cooked. No limp carrots here!
I like to keep a pound of carrots in my crisper drawer. This vegetable is packed with key nutrients and all kinds of health benefits. I chop and saute carrots with celery and onion to make a mirepoix, serve them as a crunchy afternoon snack or incorporate into a relish tray. If you’ve ever wondered how to store carrots to make them last as long as possible, read on for our best tips.
How to Store Whole Carrots
For long-term storage of fresh carrots, keep them whole and unpeeled. Wrap the carrots in a dry paper towel and place them in an airtight food storage container. Place the container in the coldest part of your refrigerator (32-40°F), typically the crisper drawer. When stored properly, whole and unpeeled carrots should remain fresh for three to four weeks.
Although carrots do not produce ethylene gas (which can hasten ripening), they are sensitive to it. Be sure to store your carrots away from fruits such as pears and apples. When exposed to ethylene, carrots will turn bitter in taste.
Editor’s Tip: For carrots harvested from your garden or purchased at your local farmers market, the first step is to trim the greens. This is important because the greens will take moisture (and nutrients!) from the carrot if left attached. Next, lightly rinse the carrots in water to remove any excess dirt. Let the carrots sit out in the open air for a few hours to allow them to dry completely before storing in your refrigerator.
How to Store Peeled Carrots
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Peeled carrots will dry out at a faster rate than unpeeled carrots. To help retain moisture, wash the carrots and store them submerged in water in an airtight container in the refrigerator. Change out the water every one to two days; rinse the carrots again before eating. When stored this way, peeled carrots should remain fresh for up to three weeks.
How to Store Baby Carrots
Baby carrots are perfect on their own for an afternoon snack or as a vehicle for dill dip, Parmesan yogurt dip or hummus. There are also plenty of baby carrot recipes that turn this mini vegetable into a whole meal. You can treat baby carrots the same way as peeled carrots. Rinse, submerge in water and store in an airtight container in the refrigerator. To help maintain freshness, change out the water every couple of days. Baby carrots should remain fresh for up to three weeks. (Ever wonder about the white stuff on your baby carrots?)
How to Store Shredded Carrots
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Shredded carrots make for an easy salad topping and—even better—as an ingredient for carrot cake. To store shredded carrots you’ve made fresh in your food processor, first rinse and dry completely. Then store in an airtight food storage container in the coldest part of your refrigerator.
Store-bought shredded carrots can be stored in the refrigerator in their packaging. Once opened, they should be transferred to an airtight container and returned to the fridge. Shredded carrots should remain fresh for five to seven days.
How to Store Cooked Carrots
Allow cooked carrots to cool completely. Transfer them to an airtight container and store in the refrigerator for up to five days.
How to Freeze Carrots
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For best results, blanch the carrots before freezing. Blanching will help to retain the carrots’ texture, color and flavor. To blanch peeled, cut or shredded carrots, place them in boiling water for two to three minutes. Use a slotted spoon to remove them and immediately place them into an ice bath for another two to three minutes.
Set the blanched carrots on a towel to dry completely. Lay the carrots out in an even layer on a baking sheet covered with parchment and freeze for two hours. For long-term storage, place the carrots in freezer bags or freezer-safe food containers. Add the date to the container so you know when to use them by. Carrots can be frozen for up to 12 months.
To thaw the carrots, place them in the fridge overnight. For a quicker thaw, submerge the carrots in their container in cold water, replacing the water every 30 minutes.
Simple Carrot Recipes to Use Your Harvest
Apple-Brown Sugar Glazed CarrotsCarrots seem so simple, but this recipe is something special. Sweet and buttery, it was a favorite my mother always used to serve around the holidays. —Darlis Wilfer, West Bend, Wisconsin
Orange Spice CarrotsTo get my son to eat veggies, I mix and match flavors and spices. My slow-cooker carrots with orange and cinnamon won him over. —Christina Addison, Blanchester, Ohio
Carrot and Kale Vegetable SauteThanks to fresh veggie dishes like this one, I almost forget I’m wheat- and gluten-free. Bacon adds another layer of flavor and depth to this gorgeous side dish. —Darla Andrews, Schertz, Texas
Brown Sugar-Glazed Baby CarrotsThese delicious glazed carrots come to the rescue when I’m preparing a special meal. They cook while I prepare the other dishes, and the slow-cooker simmering saves me precious oven space. —Anndrea Bailey, Huntington Beach, California
Radish, Carrot & Cilantro SaladBright carrots and radishes pop in this citrusy salad. My husband likes it with anything from the grill. I like to pile it on tacos. —Christina Baldwin, Covington, Louisiana
Fresh Ginger Carrot SaladI created this salad as an alternative to the mayonnaise, raisin and carrot salad my mom used to make. I had some leftover ginger and really liked the fresh taste. I have a sweet tooth, and this salad quenches it! —Lauri Cherian, Scott Depot, West Virginia
Marmalade Candied CarrotsMy favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina
Herb-Buttered Baby CarrotsThe herb butter can be used for everything from vegetables to roast chicken, turkey, game hens—let your imagination be your guide.—Sandra Corey, Caldwell, Idaho
Roasted Carrots with ThymeThese roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri
Carrots and Snow PeasThis is without question my favorite side dish, both for flavor and ease of preparation. Sherry adds an amazing spark to the vegetables. — Cheryl Donnely, Arvada, Colorado
Oven-Roasted Spiced CarrotsI started roasting veggies and serving them often with dinner. Now my children say, “Is it OK to finish the veggies?” Pinch me. —Joan Duckworth, Lee’s Summit, Missouri
Sesame, Sunflower and Carrot SaladThis is such a beautiful salad to serve because of the ingredients’ harmonizing colors, and it’s super healthy to eat. This versatile side salad goes with just about every main dish! —Jessica Gerschitz, Jericho, New York
Citrus Rainbow CarrotsI grow lots of carrots and I’m always experimenting with ways to serve them. The first time I made this citrusy recipe for my husband, he said it tasted like Christmas! Although he calls them my “Christmas carrots,” they’re tasty anytime; I especially like serving them at Easter, with the array of carrots available in early spring. It’s easy to prepare, and can easily be doubled to serve a large group. To save time, I sometimes cut up the carrots several days in advance. —Sue Gronholz, Beaver Dam, Wisconsin
Carrot, Parsnip and Potato GratinThanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. —Sue Gronholz, Beaver Dam, Wisconsin
Company Mashed CarrotsAlthough I call these “company carrots,” I’ll often serve them on a weeknight to my family. No matter who’s eating it, the fast, easy dish is always a favorite. —Cynthia Hanus-Beard, Tamarac, Florida
Chutney-Glazed CarrotsCarrots slow-cooked with chutney, Dijon and ginger make a zippy side for a barbecue or potluck. We love serving these carrots with grilled chicken or beef roast. —Nancy Heishman, Las Vegas, Nevada
Creamy Carrot CasseroleMy mom and I developed this recipe to see if there was a carrot dish that even people who don’t care for carrots would enjoy. So far, I haven’t met anyone who hasn’t liked this casserole. —Laurie Heward, Fillmore, Utah
Roasted Squash, Carrots & WalnutsAfter the turkey’s done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. —Lily Julow, Lawrenceville, Georgia
Roasted Carrots & FennelThis addictive fennel recipe is a fresh take on one of my mother’s standard wintertime dishes. I usually add more carrots—as many as the pans will hold. —Lily Julow, Lawrenceville, Georgia
Honey-Butter Peas and CarrotsThis classic combination of peas and carrots is enriched with a handful of flavor enhancers. Slow cooking allows the ingredients to meld for maximum richness. —Theresa Kreyche, Tustin, California
Brandy-Glazed CarrotsCarrots sport a light brandy sauce for a beautiful side with mass appeal. —Tammy Landry, Saucier, Mississippi
Honeyed Carrots with Citrus-Basil GremolataI love the scent of fresh basil. It’s even better when paired with fresh citrus peel! In this recipe, the carrots are sweetened with a touch of honey, then topped with a lively citrus-basil gremolata. —Naylet LaRochelle, Miami, Florida
Edamame Corn Carrot SaladI came up with this easy salad while brainstorming light, protein-filled recipes. My vegetarian and vegan friends are especially big fans. —Maiah Miller, Monterey, California
Marmalade-Glazed CarrotsThis side dish is ideal when you’d like to serve your vegetables in a different way for a special dinner. Cinnamon and nutmeg season baby carrots that are simmered with orange marmalade and brown sugar. —Barb Rudyk, Vermilion, Alberta
Rosemary Roasted Baby CarrotsBaby carrots go over big when seasoned with the subtle taste of rosemary. I like to sprinkle raisins on top for a combination of sweet and savory. —Aysha Schurman, Ammon, Idaho
Pea Pod Carrot MedleyWe grow pea pods, and I wanted to use them in something other than stir-fries. This fit the bill! I’ve carried it to church potlucks and received compliments on its pretty orange glaze and fresh taste. —Josie Smith, Winamac, Indiana
Chive Buttered CarrotsIt’s nice to have a reliable side dish like this that pairs well with any entree. A friend shared the recipe with me several years ago, and I use it often. —Opan Snell, Jamestown, Ohio
Spiced Carrots & Butternut SquashWhen I’ve got a lot going on, my slow cooker is my go-to tool for cooking veggies. The sweetness of the squash and carrots really complements the spicy seasonings. —Courtney Stultz, Weir, Kansas
Ginger Beets and CarrotsI love fresh garden foods, especially ones as hearty as beets and carrots. This is a great way to enjoy the end-of-the-garden harvest. Plus, the ginger adds great flavor and health benefits. —Courtney Stultz, Weir, Kansas
Sweet CarrotsHere’s a flavorful way to dress up carrots without a lot of fuss. Simply steam the good-for-you veggies, then season with butter, brown sugar, vinegar and a sprinkling of chives. The carrots are not only colorful, but they’re tasty, too. —Taste of Home Test Kitchen
Roasted Parmesan CarrotsMom always said that eating carrots helps your eyes. Rich in beta carotene, carrots not only support health but also taste amazing when roasted and tossed with Parmesan. —Taste of Home Test Kitchen
Cilantro Ginger CarrotsPeppery-sweet ginger and cooling cilantro have starring roles in this colorful side of crisp-tender carrots. The veggie goes from pan to plate in a twinkling. —Taste of Home Test Kitchen
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