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5 from 5 votes

How to Freeze Carrots

Freezing Carrots is the PERFECT way to preserve the nutrient packed veggie for later use!  You’ll have carrots for all kinds of recipes when you know how to freeze carrots! 
Prep Time10 mins
Cook Time2 mins
ice bath time, drying and packing10 mins
Total Time22 mins
Course: Side
Cuisine: American
Keyword: freezing carrots, how to freeze carrots
Servings: 4 servings
Calories: 15kcal
Author: Wendi Spraker
Cost: $2

Equipment

  • large stock pot
  • large bowl
  • Stove
  • tongs
  • baking sheet
  • paper towels
  • freezer resealable bags
  • Sharpie marker

Ingredients

  • 2 tbs kosher salt
  • 1 lb carrots

Instructions

  • Put a large stock pot of 4 quarts of water on to boil over high heat on the stove top. Add salt to the water
  • While waiting for the water to heat, gather your other supplies. Place a large bowl in the sink with 1 Quart of water in it. Do not add the ice until just before adding carrots to the boiling water.
  • When water comes to a boil, reduce heat to medium so that water is at a hard simmer.
  • Add ice to the bowl of water in the sink.
  • Add your carrots to the boiling water quickly using tongs or other tool. Only add a few pieces to the water at a time so that the water does not lose its boil
  • Allow the vegetables to stay in the water just long enough to begin to change colors. You'll notice the color brightens.
  • Remove the carrots and plunge immediately into the ice water bath. Allow to soak there for 2-3 minutes.
  • Remove the vegetables to a paper towel lined tray to dry.
  • Use the paper towel to squeeze the carrots gently and remove as much water as possible. Then lay the carrots out onto a baking sheet lined with parchment paper. Do not allow the pieces to touch each other. Freeze for 2-6 hours.
  • Once frozen, measure quantities into resealable plastic bag. Squeeze as much air as possible from the bag and seal. Label the bag and place into the freezer.

Video

Notes

  • Gather all of your tools, pots and pans and other equipment before starting this project.  You don’t want to have boiling water bubbling away and not have everything else you need. 
  • Put water in a large bowl in the sink but don’t add the ice until you are just ready to plunge the carrots in.  That way your ice won’t all melt before you need it. 
  • Only put a few pieces of carrots into the boiling water at first.  You don't’ want to reduce the simmer with the carrots you put in. Things will go more quickly if you do fewer pieces at a time. 
  • Remove the iced carrots to a colander or a towel lined baking sheet to drain. You will want the broccoli as dry as possible before packing into the freezer bags.
  • Squeeze as much air from the freezer bag as you can before you seal it.  
  • Label the freezer bag BEFORE you put the broccoli in.  It's much easier to write on an empty bag! 
PRO TIP:  After you have squeezed the air out and sealed the bag, then spread the broccoli back out in the bag so that it will lay flat in the freezer. This allows it to freeze evenly and is best for space saving in your freezer!

Nutrition

Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1410mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 283IU | Vitamin C: 40mg | Calcium: 21mg | Iron: 1mg