Remember, you can find just about anything on the world wide web, including tips for freezing carrots raw. Don’t do it! Enzymes that cause veggies to mature and decay continue to be active, even in the freezer. To stop their action and preserve flavor, color, texture and nutrient loss, you need to blanch veggies before freezing. Luckily, blanching is super easy to do.
How to Blanch and Freeze Carrots
Use a food processor or mandolin for quick, consistent results.
Of course, a good knife will also work just fine.
Fill a large stock pot about 2/3 full of water and bring to boil. Add cut carrots to the boiling water (about 4 cups of carrots to 16 cups of water). Once the water and carrots return to a boil, watch the timer carefully and boil (blanch) your carrots for 3 minutes if sliced or julienned or 5 minute for whole baby carrots. Keep the water boiling for the next batch of carrots as you cool and drain the first batch.
Drain carrots well and place meal-sized portions in freezer bags. Remove as much air from the bags as possible. Try using a straw tucked in the corner of the bag to suck out the air – it’s like vacuum sealing!
Label and date the carrots. They’ll keep in the freezer for up to a year.
Getty Stewart is an engaging speaker and writer providing tasty recipes, time-saving tips, and helpful kitchen ideas to make home cooking easy and enjoyable. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.