Carrots can be stored in the refrigerator for up to a month if stored properly. Cut off carrot greens, place carrots in a container with lid and cover completely in water. Keep container in the refrigerator, changing the water every 4-5 days.
Freezing Tips: Blanching Method – Remove green stems and wash carrots thoroughly. Cut carrots to your preferred size. Fill a large stock pot about 2/3 full of water and bring to boil. Immediately scoop out the carrots and cool them instantly in an ice water bath. Drain carrots well and place meal-sized portions in freezer bags.
Farmers Wife Way – Carrots are usually blanched and then frozen to preserve their flavor, nutrients and texture. However, they can be frozen without blanching. (I personally do not taste a difference in quality when I don’t blanch, however they don’t last super long in our freezer either.)
Carrots’ water content ranges from 86–95%, and the edible portion consists of around 10% carbs, Carrots contain very little fat and protein.
The nutrition facts for two small-to-medium raw carrots (100 grams) are:
- Calories: 41
- Water: 88%
- Protein: 0.9 grams
- Carbs: 9.6 grams
- Sugar: 4.7 grams
- Fiber: 2.8 grams
- Fat: 0.2 grams