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Freezing Carrots



Singer layer baking tray


Pot of boiling water



  1. Carrots freeze surprisingly well. Trim, scrub or peel, and wash carrots.
  2. Cut carrots to desired size and blanch in boiling water for three minutes.
  3. Transfer carrots to an ice water bath to stop the cooking process.
  4. To avoid freezing in large clumps, arrange cooked carrots in a single layer on a baking tray and place on a level surface in the freezer to flash freeze.
  5. After 30 minutes to 1 hour remove the tray from the freezer and with a spatula scrape off carrots and place into freezer containers or bags to save for soups, stews or casseroles.