Blanched and flash frozen carrots can last up to a year in the freezer. It is worth taking extra steps to have such a convenient bag of frozen goodness ready for soups and stews.
Rinse the carrots, cut off the leafy end and peel the outer layer using a vegetable peeler.
Cut the carrots according to your preference. I freeze baby carrots whole, but I prefer medium dice for large carrots.
Bring a large saucepan of water to a rolling boil over high heat. Use enough water to submerge all of the carrots.
Get your ice bath ready while you wait. Fill a large bowl with cold water and ice cubes.
Add the carrots to the boiling water and cook for two minutes.
Drain and immediately add it to the bowl of ice water. Let it cool completely, about three to five minutes (depending on the size of the cut carrots).
Transfer the carrots to a clean kitchen towel and pat dry.
Line a baking tray with parchment paper and arrange the blanched carrot pieces in a single layer.
Place the tray in the freezer and freeze until solid, about two hours.
Transfer the flash frozen carrots to an airtight container or resealable freezer bag and return it to the freezer.
Notes
Store the frozen carrots for up to a year in the freezer.
You can skip blanching and flash freezing if you plan to use the carrots within a month, but they will clump together and lose their vibrant orange colour faster.