Produce
Raw, whole or cut

CarrotsShelf Life, Storage, and Spoilage Guide

Sourced from
USDA FoodSafety.govFDA

Pantry

Not Recommended

Not recommended

Fresh carrots rapidly lose moisture and crispness at room temperature. For optimal quality and safety, refrigeration is recommended.

Refrigerator

2-3 weeks

Store unwashed carrots in a plastic bag or wrapped in a paper towel in the crisper drawer of the refrigerator. Remove green tops before storing to prevent moisture loss.

Freezer

10-12 months

Blanch carrots before freezing. Cut into desired pieces, blanch in boiling water for 2-5 minutes depending on size, then cool quickly in ice water. Drain, pat dry, and pack into airtight freezer bags or containers.

Signs of Spoilage

  • Slimy or mushy texture
  • Softness or wilting
  • White blush (dehydration)
  • Mold growth
  • Off-odor

Room Temperature Safety

2-hour rule (1 hour above 90°F/32°C)

40°F–140°F

Perishable food should not be left out at room temperature for more than 2 hours. If the ambient temperature is above 90°F (32°C), food should not be left out for more than 1 hour.

Expert Tips

Safe Handling

1

Wash carrots thoroughly under running water before peeling, cutting, or eating.

2

Prevent cross-contamination by using separate cutting boards and utensils for produce and raw meats.

Related Items

Comparisons

Celery
Pantry
Not recommended for optimal quality and safety
Fridge
3-4 weeks
Potatoes (raw, whole)
Pantry
1-2 months (in a cool, dark place, not refrigerated)
Broccoli (raw)
Pantry
Not recommended
Fridge
3-5 days