How to Preserve Carrots: 5 Ways to Preserve Carrots

Stored in a cool root cellar, carrots can last up to six months. If you don’t have a root cellar, carrots wrapped in damp paper towels and stored in the refrigerator crisper drawer will last up to three weeks. Keep in mind that these numbers are a rough estimate. Your carrots may last longer or go bad sooner depending on the variety, when the carrots were harvested, and the climate in your fridge or cellar.

Carrots soften from moisture loss if not properly stored, but as long as they’re not slimy, you can still eat them. Use soft carrots in soups or stews, since they’re full of flavor and cook through more quickly. If you want to bring soft carrots back to life, submerge them in an ice-water bath to make them crisp again.

There are several effective ways to preserve carrots to extend their shelf-life.

1. 1. Store carrots in a root cellar. If you have access to a cool, dark place such as a root cellar, this is the best place to store unwashed carrots. Pack them in a sealed container with leaves, sawdust, mulch, or moist sand. This is a great option for bulk storage, as the carrots will stay fresh for several months.
2. 2. Freeze carrots. If you want your carrots to last longer than a few weeks, but you don't have a root cellar, freezing is the next best way to save carrots. Start by rinsing and scrubbing the carrots to remove any dirt. Blanching carrots briefly in boiling water will preserve their color and will decrease the cook time for frozen carrots. If you want to use your frozen carrots for carrot cake, shred them on a box grater or in a food processor before storing them in freezer bags. You can also slice whole carrots into coins and place them on a parchment-lined baking sheet in the freezer. When the coins have frozen solid, remove them from the baking sheet and transfer them to freezer bags or an airtight container. Frozen carrots last for up to one year.
3. 3. Can carrots. Canning carrots is an effective preservation method; however, due to their low acid content, carrots must be canned using a pressure canner. They cannot be safely canned using a water bath canner. Though pressure canning is an effective food preservation method, the USDA advises against using a pressure cooker for canning because there are too many different models with varying results. However, experienced homesteaders who know their way around a pressure canner can safely can carrots for long-term storage.
4. 4. Dehydrate carrots. Dehydrating carrots removes all the moisture from the vegetable, causing it to shrink and dry out completely. You can rehydrate carrots by soaking them in cold water until they return to their original shape. To dehydrate carrots, start by removing the green tops of the carrots. Scrub and rinse the carrots thoroughly, then slice or dice the carrots evenly. Blanch the carrot slices in a large pot of boiling water for three to four minutes. Remove the carrots with a slotted spoon and plunge them into an ice bath to stop them from cooking. Place the carrots on a baking sheet and spread them out in a single layer. Set your dehydrator or oven to 125 degrees Fahrenheit and dehydrate the carrots for twelve to twenty-four hours. The carrots should have a crispy texture when done.
5. 5. Pickle your carrots. Whisk together a half-cup of rice vinegar, one tablespoon of sugar, and two teaspoons of salt in a bowl. Add one cup of thinly sliced carrots and let the mixture sit at room temperature for thirty minutes to make quick pickled carrots. Pickled carrots will last in the refrigerator for a few weeks.

No matter which carrot preservation method you use, preserved carrots can come in handy in a wide array of carrot recipes.

1. 1. Baked: Shredded carrots are the invaluable foundation of moist carrot cake and muffins.
2. 2. Puréed: Combine carrots with stock and heavy cream for a velvety smooth carrot soup, or purée them with butter and spices to serve alongside seared scallops, roast pork, or slow-roasted fellow root vegetables, like celeriac. Hold on to your carrot tops and purée them into homemade pesto.
3. 3. Raw: Add raw carrot spears to a crudité platter or hummus plate. Add shredded carrots to a slaw or a salad with fresh greens and tender grains like couscous or farro.
4. 4. Sautéed: Lightly cooked carrots add a tender snap to stir-fries—especially when combined with other veggies, like celery, broccoli, and water chestnuts.
5. 5. Pickled: Pickled carrots are fresh carrots preserved in a pickling liquid of vinegar or salt brine. Add pickled carrots to salads, charcuterie and cheese boards, and serve them as a condiment to spice-forward dishes like Mexican street tacos.
6. 6. Roasted: Serve roasted carrots as a side to roasted chicken, grilled fish, or seared mushrooms, brushed with a sweet glaze or drizzled with sauces like harissa or chimichurri.

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