To prepare for freezer:
Remove the tops, wash and peel. Leave small carrots whole. Cut others into thin slices, 1/4-inch cubes, lengthwise strips or julienne them with a food processor.
You can blanch them first or just freeze them.
To blanch, bring a pot of water to a full rolling boil. Fill another large pot or bowl with ice water. Water-blanch small whole carrots 5 minutes, diced or sliced pieces or lengthwise strips for 2 minutes. Cool promptly and drain.
Transfer blanched or unblanched carrots directly into suitable containers for freezing. Leave a 1/2 inch of headspace.
For best results, store no longer than 10 to 12 months at 0ºF. To use frozen carrots, add directly without thawing.
To refrigerate carrots, wrap them in paper towels and store in plastic bags for 1 to 3 months.
