How to Freeze Carrots to Use Later in Soups, Stews, and Even Cake

Step 1

Prep and peel: Cut off the ends of the carrots and any greens. If desired, use a vegetable peeler to peel the carrots.

Step 2

Cut: If the carrots are very large, cut them lengthwise in half. Cut the carrots crosswise into rounds.

Step 3

Blanch: Bring a large pot of water to a boil and fill a large bowl with ice water. Blanch the carrots for 3 to 5 minutes, depending on their size. Plunge the carrots into the ice water to stop the cooking process then move them to a clean towel and pat dry.

Step 4

Freeze on a baking sheet: Spread the cooled and dried carrots on a baking sheet and freeze for about 5 hours or until frozen solid.

Step 5

Freeze in resealable bags: Transfer the carrots to resealable plastic freezer bags or freezer-safe reusable bags, label and date the bags, and freeze for up to one year.