Q&A for How to Freeze Carrots

Yes. Wash, peel, slice, and put them in a boiling water bath for 4 minutes. Then place them in cold water until cool, drain the water, and put them in freezer bags, taking out as much air as possible.

Yes. They won't taste as good, though, and they might be a bit soggy.

Yes.

Follow the instructions in the article listed above.

Yes, but you may need to fold a couple of layers of paper towels up and over the carrots on the end being sealed. This will absorb any moisture and allow the bag to seal properly. I do this with wet fish fillets and it works. The paper towel comes of easily when the food defrosts.

Yes, but they would end up being very mushy after being unfrozen.

No, but you could cook the souffle and then freeze it.

Near the first frost. Right before is ideal, so that you don't have to struggle with hard soil, but if you're careful it's possible to harvest during the frost. Remember that this depends very heavily on where you live, Alaska has a different first frost date from New York. Watch the local weather or check the soil near your carrots to know when it'll be time.

No. They are better with the peels, as they have more nutrition with the peels left on.

You can but probably not advisable. I have in the past and their texture was a bit strange when cooked, it was almost almost rubbery rather than crunchy.

Yes, but quality and texture is not good. Blanching ensures better quality and nutrition when you do cook them.