How to Freeze Carrots
Learning how to freeze carrots is a great way to preserve this essential ingredient that is a staple of so many comforting recipes. A freezer stash of frozen produce opens the door to amazing and speedy meals.
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If you use as many carrots as our family does, freezing extras is a fantastic way to set yourself up for quick weeknight meals.
I’m also a huge fan of canning carrots, but that requires a pressure canner and canning skills. But if you can cut and peel carrots, and own a baking sheet and a freezer, you can do this!
The magical mix of carrots, celery (how to freeze celery), onions (how to freeze onions), and garlic (how to freeze garlic) are the base of so many incredible dishes like Instant Pot Chicken and Dumplings amongst others.
Can You Freeze Fresh Carrots?
You sure can! And it’s such an easy part of the meal prep process. Please note, frozen carrots are best used in soups, stews, and hot dishes. They won’t retain crispness for fresh eating or stir-fries.
Can I Freeze Carrots Without Blanching Them First?
Yes. And no. Blanching helps retain vitamins and nutrients and also preserves the color. If you decide to NOT blanch your carrots before freezing, try to use those up within two to three months. Frozen carrots that haven’t been blanched tend to discolor a bit when cooked.
WHY IS IT NECESSARY TO FLASH FREEZE?
Flash freezing, or the act of freezing food individually, allows the food to be stored without clumping together. In this instance, we’re going to freeze the cut carrots on a rimmed baking sheet for 3 hours.
Once frozen, you can transfer to freezer storage (we love these reusable silicone bags) and scoop out whatever amount you need without having to bash the bag against the counter.
PRO TIPS/RECIPE NOTES
- There is no need to thaw before adding to dishes.
- You do not need to shorten the cooking time for dishes when using frozen carrots.
- Save clean peels and ends to make homemade stock. Related: How to Make Chicken Bone Broth
- Save clean tops to make this carrot top pesto.
How to Use Frozen Carrots
- Simple Shepherd’s Pie
- Easy Carrot Mash
- Vegetable Noodle Soup
- Whole30 Beef Stew
- Instant Pot Matzo Ball Soup
- Check out all my recipes that use carrots
MORE HELPFUL “HOW TO” POSTS
- Check out my guide on how to freeze fresh produce
- Freezing Peaches
- How to Freeze Cranberries
- Freezing Cherries
- Freezing Tomatoes the Easy Way
- How to Freeze Spinach
- Freezing Blueberries
- Freezing Strawberries
- How to Cut a Watermelon
- Where to Buy Bone Broth
- How to Cut a Peach
- How to Segment an Orange
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A freezer stash of frozen produce opens the door to amazing and speedy meals.
- 1 chef's knife
- 1 vegetable peelers
- 1 cutting board
- 1 large saucepan
- 1 colander or slotted spoon
- 1 mixing bowl
- ice
- 1 clean kitchen towel
- 1 rimmed baking sheet
- silpat or parchment
- freezer bags {strive for reusable}
Remove any dirt with cool running water.
Remove the tops and ends, peel, and clean and chop in 1 inch pieces.
Set up a bowl full of ice water. Place a clean kitchen towel unfolded and flat on the counter.
Bring a large pot of water to a rolling boil.
Add carrots to the boiling water and boil for 2 minutes.
Once the time is up, strain the carrots through a colander or scoop pieces out of the water with a slotted spoon and immediately add to the ice water for two minutes.
Strain again and set aside to drain.
Spread out on the clean towel and blot dry.
Line a rimmed baking sheet with parchment or a silpat.
Add the carrots to the baking sheet without crowding the tray and place the tray in the freezer.
Freeze for three hours.
Break apart any clumps that have formed on the baking sheet and transfer to freezer-proof storage.
There is no need to thaw before adding to dishes.
Store unblanched in the freezer for up to two months, or blanched for up to 12 months.
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