All About Carrots
Your complete guide to Carrots - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Carrots Last?
Storage times and freshness tips for Carrots 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 Carrots (Whole, Unpeeled) in Refrigerator2-4 weeks
Signs of Spoilage
Soft, rubbery, limp texture; slimy film on the surface; black spots or mold growth; strong, unpleasant, or sour odor.
How to Check
Visually inspect for mold (white, fuzzy patches) or dark spots. Touch to check firmness – fresh carrots are rigid and snap easily; spoiled ones will bend or feel soft. Smell for any off-odors; fresh carrots have a mild, earthy scent.
Storage Tips
Store in the crisper drawer of your refrigerator. To extend freshness, trim off any green tops before storing as they draw moisture. For maximum crispness, store in a sealed bag or even submerged in water (change water daily) in the fridge.
Raw Carrots (Peeled/Cut) in Refrigerator1-2 weeks
Signs of Spoilage
White 'blush' or dry patches (dehydration), sliminess, strong off-smell, mushy texture, or visible mold.
How to Check
Look for a white film (oxidation/dehydration, indicates quality loss but not always spoilage if just mild), sliminess, or discolored spots. Touch to ensure they are still firm and not soft or mushy. Smell for any sour, fermented, or strong unpleasant odors.
Storage Tips
Store in an airtight container. Adding a slightly damp paper towel to the container can help maintain moisture and prevent the white 'blush' that often appears on cut carrots.
Cooked Carrots in Refrigerator3-5 days
Signs of Spoilage
Mushy or excessively soft texture; sour, fermented, or off-smell; visible mold growth; unusual discoloration.
How to Check
Visually check for mold or discolored areas. Smell for any sour or unpleasant odors. The texture should not be overly mushy or slimy. If in doubt, it's best to discard.
Storage Tips
Store in an airtight container within two hours of cooking to prevent bacterial growth. Reheat thoroughly to 165°F (74°C) before serving.
Carrots in Freezer (Blanched)10-12 months
Signs of Spoilage
Significant freezer burn (dry, discolored patches); strong off-flavor or aroma after thawing (due to quality degradation rather than being unsafe); very soft, mushy, or disintegrated texture after thawing.
How to Check
Visually inspect for excessive ice crystals or dry, shriveled areas (freezer burn). While freezer-burned food is generally safe, its quality (texture and flavor) will be significantly compromised. After thawing, smell for any strong, unpleasant odors. The texture will be softer than fresh but shouldn't be completely mushy.
Storage Tips
Blanching (briefly boiling then shocking in ice water) is crucial before freezing to preserve color, flavor, and texture. Cut into desired pieces, blanch for 2-5 minutes depending on size, cool quickly, then pat dry. Store in airtight freezer bags or containers, removing as much air as possible to prevent freezer burn.
Raw Carrots at Room Temperature (Short-Term)1-2 days
Signs of Spoilage
Noticeably soft, limp, shriveled, or dry texture.
How to Check
Visually check for shriveling or a dull appearance. Touch to confirm if they have lost their firmness and become bendy.
Storage Tips
Not recommended for extended storage as carrots will quickly lose moisture and crispness. If left out temporarily, store in a cool, dark place away from direct sunlight or heat. Transfer to the refrigerator as soon as possible for optimal freshness.