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How to Freeze Carrots - With or Without Blanching

Learn how to freeze carrots - with or without blanching, in any shape you desire! This is a great way to preserve fresh carrots from the garden. Then they're ready and waiting to toss into future soup, stew, stir fry, baked goods, and more. We'll also cover tips on how to store, defrost and cook frozen carrots too.
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Prep Time 10 minutes
Cook Time 2 minutes
Drying 30 minutes
Course Preserved Food, Preserves, Side Dish

Equipment

  • Large pot or steamer pot (if blanching)
  • Large bowl for ice bath (if blanching)
  • Lint-free towels
  • Freezer containers of choice

Ingredients
  

  • fresh carrots

Instructions
 

Prep

  • Wash and scrub the carrots clean. You do not need to peel them.
  • Trim of the stem end, and cut carrots into desired size - such as sticks or bite-size rounds. You could also leave smaller carrots whole, or shred them with a box grater.
  • If you're NOT blanching, skip to drying and packing the freezer containers.

Blanching

  • Bring a large pot of water with a pinch of salt to a rolling boil, OR use a pot with a steamer basket insert and lid.
  • Once the water is boiling (or the pot is filled with steam), add the carrots When steam blanching, don’t overfill the pot – leave some room to toss them.
  • Cover the pot with a lid and set a timer right away. Don’t overcook them!
  • Blanch cut carrots for 2 minutes maximum. If using a steamer, blanch for 3 minutes but stop and toss the carrots with tongs halfway through to promote even cooking. When boiling, start counting once the water returns to a boil after adding the carrots.
  • If blanching several batches, return the pot to a boil/steam before processing the next batch.

Ice Bath

  • Immediately after blanching, carefully transfer the carrotsto the ice water. Use tongs or a wire skimmer to fish them out of the boiling water, or simply lift and dump out the basket if using a steamer. 
  • Allow the carrots to soak and cool in the ice bath for 3 to 4 minutes. 
  • Add more ice between batches as needed to keep the water icy cold. 

Dry

  • Transfer the carrots from the ice bath into a colander or strainer to drip dry, gently shaking to remove excess water. 
  • Then lay them out in a single layer on a large baking sheet lined with a lint-free towel to dry further. If you’re processing a lot of carrots, it may be necessary to use several towel-lined pans or dry them right on the counter. Allow them to sit for 30 to 60 minutes until they’re decently dry.
  • Using a fan nearby and/or patting dry with another towel can help expedite the drying process.  

Pack and Freeze

  • Pack cooled, dry carrots into freezer containers of choice - such as resealable freezer bags, reusable silicone bags, or other freezer-safe containers.
  • Optional “flash freeze”: Before packing freezer bags, lay the carrots out in a single layer on a baking tray, freeze the whole tray for a 1-2 hours, and then pack the carrots into bags once frozen. Flash freezing prevents the carrots from sticking together in one big clump.
  • Try to pack the containers as full as possible, and press out as much air as possible when sealing. Less air inside = less freezer burn and fresher carrots
  • Date and label your freezer containers.
  • Frozen carrots will last in the freezer for up to a year, though quality (texture and flavor) decreases with time. Blanched carrots will be good for a year, while unblanched carrots are best to use within 2 to 3 months. 

Freezing Shredded Carrots

  • Shredded carrots are especially quick and easy to freeze raw. Use a box grater to shred them, pack them into containers, and put them in the freezer.
  • You can also blanch shredded to increase quality and shelf life. Follow the same process explained above, but for only blanch for one minute instead of two to three.
  • Since they’ll all clump together, it’s best to freeze shredded carrots in small portions that will be easy to use later, such as one or two cup portions.

Defrosting and Cooking Frozen Carrots

  • Frozen carrots make a perfect side dish, or addition to any recipe that calls for cooked carrots.
  • To defrost frozen carrots, put the container in the refrigerator to defrost overnight or let it sit out on the counter for a few hours. We often only let ours partially defrost before tossing them into a pot or pan (especially when using them in soup), and then let them finish defrost as part of the cooking process.
  • The key to avoiding mushy, soggy frozen carrots is to not overcook them. Cook only until they’re fork-tender, such as a quick saute in a frying pan with olive oil or butter. You can also cook frozen carrots in boiling water, a microwave, air fryer, instant pot, or roast them in the oven. 
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