All About Carrot
Your complete guide to carrot - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Carrot Last?
Storage times and freshness tips for carrot in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Raw, whole carrots in fridge3-4 weeks
Signs of Spoilage
Soft, rubbery texture; black spots or mold (especially on ends); slimy film; strong, unpleasant earthy or sour smell.
How to Check
Look for any visible mold, dark spots, or discoloration. Touch the carrot – it should be firm and crisp; if it bends easily or feels soft, it's losing freshness. Smell the carrot – a fresh carrot has a mild, earthy scent; a bad one will smell sour, musty, or otherwise off.
Storage Tips
Store unwashed carrots in the crisper drawer of your refrigerator. For best results, place them in a perforated plastic bag or a container with a slightly open lid to allow for some air circulation while maintaining humidity. If they came with green tops, trim them off before storing, as the greens draw moisture from the root.
Raw, cut or peeled carrots in fridge1-2 weeks
Signs of Spoilage
White blush (a dry, whitish appearance on cut surfaces due to dehydration); slimy film; excessively soft or mushy texture; sour or off-smell; visible mold.
How to Check
Look for a slimy coating or fuzzy mold. The white blush itself isn't spoilage, but indicates loss of freshness and can be rinsed off. Touch the carrots – they should feel firm; if they are mushy or excessively soft, discard them. Smell them – any sour or unpleasant odor is a sign of spoilage.
Storage Tips
Store cut or peeled carrots in an airtight container or zip-top bag to prevent drying out. For an extra crisp texture, you can submerge cut carrots in cold water in a sealed container, changing the water daily. This can extend their crispness for a few days, but ensure the water is fresh.
Cooked carrots in fridge3-5 days
Signs of Spoilage
Mushy texture; slimy film; darkening or unusual discoloration; sour, moldy, or unpleasant smell; visible mold.
How to Check
Visually inspect for any fuzzy growth, dark spots, or an unusual color. Touch the carrots – if they feel excessively mushy or slimy, they've likely spoiled. Smell them – cooked carrots should have a mild, slightly sweet aroma; any sour or off-smell is a clear indicator of spoilage.
Storage Tips
Transfer cooked carrots to an airtight container and refrigerate within 2 hours of cooking. For best food safety, reheat cooked carrots thoroughly to 165°F (74°C) before serving.
Carrots in freezer (blanched or cooked)10-12 months
Signs of Spoilage
Freezer burn (dry, discolored spots, often whitish); significant loss of texture or flavor upon thawing; strong, off-flavor (though still safe to eat, quality is compromised). Mold will not grow in the freezer.
How to Check
Look for excessive ice crystals or dry, leathery patches, which indicate freezer burn. After thawing, assess the texture – if it's completely mushy and watery without any structure, the quality is poor. Smell and taste a small piece after thawing and reheating; if it has a strong, unpleasant 'freezer' taste or smell, it's past its prime.
Storage Tips
For best quality, blanch raw carrots (cut into desired pieces, boil for 2-3 minutes, then immediately plunge into ice water to stop cooking) before freezing. Pack tightly in freezer-safe bags or containers, removing as much air as possible to prevent freezer burn. Label with the date. Cooked carrots can also be frozen, but their texture may be softer after thawing.