Step 1

Cut off the ends - Use your knife to trim the ends off right below the stem and just above the tip.

Step 2

Rinse them - Usually a light rinse is all you need to remove any debris. But you may need to lightly scrub them with a brush if they are caked with dirt from the garden.

Step 3

Peel off the outer skin (optional) - You can use a peeler to remove the thin outer layer of skin, but this is optional. If you would like you can leave them unpeeled.

Step 4

Cut them up (optional) - If you choose to, slice them up into smaller pieces. This will make them easier to use in recipes later on, but you can leave them whole if you prefer.

Step 5

Choose to blanch or not - If you choose to blanch your carrots before freezing, place them into boiling water. Leave whole ones for 5 minutes, and cut pieces 2-3 minutes. Then immediately drop them into a bowl of ice water to stop the cooking process.

Step 6

Fill the baggies - Make sure to pat them dry before placing them into the freezer bags, otherwise they will stick together. You could also flash-freeze them first to prevent sticking.

Step 7

Label the baggie - Use a permanent marker to write the description and the date you froze them on your bags so you know when they’ll expire.