Recipe developer and Chief Food Preserver in the Crave Kitchen. Disciple of the No Carb Left Behind movement.
Scrub carrots under cool runing water and peel if desired. Chop into preferred size.
Place prepared carrots in a steamer basket over boiling water for 3-4 minutes.
Transfer blanched carrots to an ice bath, and allow to cool completely before removing.
Transfer cooled carrots to a parchment lined baking sheet and spread into a single layer. Freeze until solid, 2-4 hours.
Separate frozen carrots and then transfer to a freezer container or freezer bag.
Return packaged carrots to freezer where they'll keep for up to a year!