Wash and peel your carrots first. There’s no need to peel them if the skins are thin and clean, but peeling gives a smoother texture for purees.
Cut them into uniform coins, sticks, or dice. Consistent sizes ensure even blanching and defrosting later. Baby carrots can be left whole.
Blanch in boiling salted water (optional but helpful for flavor). Immediately transfer to an ice bath to stop the cooking. Drain and dry thoroughly.
How to Blanch and Freeze Carrots - GettyStewart.com
Flash freeze on a tray, then bag them up. Squeeze out as much air as possible to prevent freezer burn. They will keep for 6 to 8 months without losing quality.
