How to Store Carrots and Keep Them Fresh

Stored in a cool root cellar, carrots can last up to six months. If you don’t have a root cellar, don’t worry: Carrots submerged in water and stored in the refrigerator 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.

When kept away from heat and light, carrots can actually develop slightly higher concentrations of vitamins. One half cup of fresh carrots contains 73% of the recommended daily value of vitamin A, 9% of vitamin K, and 5% of vitamin C. Even the green top of the carrot, which should be stored separately, contains high amounts of these vitamins. Therefore, don’t simply toss carrot greens, but use them to make broth, pesto, or salad.

Use these methods to prevent spoilage and extend the shelf life of raw carrots.

• Separate the carrot tops from the taproot. If you grew your own carrots or purchased them from a farmers’ market, they may come attached to their frilly green tops. As soon as you get home, cut the tops off of your carrots, leaving about one inch of stem. If left intact, the herbaceous carrot tops will draw moisture from the root, drying it out faster.
• Do not rinse or wash carrots. Rinsing carrots before storage can actually cause mold growth, if you’ll be storing them in a root cellar or plastic bag. Wait to wash your carrots until you’re ready to cook.
• Store carrot tops like fresh herbs. Carrot tops, which look and taste a bit like parsley (the plants are in the same family), can be stored in a breathable cotton produce bag or in a plastic bag with a damp paper towel in the crisper drawer.
• Keep carrots in a root cellar for long-term storage. 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.
• Store carrots in water in the refrigerator. If you don’t have access to a root cellar, you can keep carrots fresh by placing unpeeled, unwashed carrots in a jar, large glass or plastic container, or sealed plastic bag, completely submerged under cold water. Consider a tall, thin container, or even a pitcher, to save space by keeping the carrots vertical. Remember to change out the water whenever it becomes cloudy, about every four to five days.
• Keep away from apples. Whichever storage method you choose, be sure to keep carrots away from ethylene producers. Carrots and other root vegetables may rot prematurely or become bitter when stored near bananas, apples, pears, or other fruits and veggies that release ethylene gas.
• 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. You then have several options: 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 to freezer bags or an airtight container.

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