How Long Do Carrots Last?
Whole raw carrots last 3–4 weeks in the fridge. Opened baby carrots and cut carrot sticks last 1–2 weeks, cooked carrots 3–4 days, and blanched carrots freeze for 8–12 months.
Carrots — whole
shelf life- Cut: 1–2 weeks in the fridge
- Cooked: 3–4 days in the fridge
Fridge at 40°F (4°C) or below · freezer at 0°F (−18°C). Freezer times are for best quality; frozen food stays safe longer.
Carrots are dense taproots that keep for weeks when cold and humid. Their main enemy is moisture imbalance: left uncovered they dry out and go limp, while sitting in a wet bag they turn slimy. Baby-cut carrots are whittled from larger carrots and have no protective skin, so they dry and spoil sooner.
How to store carrots
- Cut the green tops off bunch carrots as soon as you get home. The leaves keep pulling moisture out of the root and make it limp within days.
- Store whole carrots unwashed in a closed or perforated plastic bag in the crisper, the most humid part of the fridge.
- Keep carrots away from apples, pears and other ethylene producers. The gas makes carrots develop a bitter taste.
- For crisp carrot sticks, store them submerged in a container of cold water in the fridge and change the water every day or two.
- If a bag of baby carrots is wet inside, drain it and add a paper towel; pooled liquid is what starts the slime.
How to tell if carrots have gone bad
- A slimy, slippery coating, most common on baby carrots sitting in liquid at the bottom of the bag.
- Dark, soft or mushy spots, or black rings at the top or tip of the root.
- A sour or fermented smell from the bag.
- White or gray fuzzy mold. This is different from the dry white film described below, which is harmless.
Bacteria that cause food poisoning usually do not change the look, smell or taste of food. Go by the time limits first, and the signs above second.
Carrots shelf life chart
| State | Fridge | Freezer | Pantry |
|---|---|---|---|
| Whole | 3–4 weeks | 8–12 months | Not recommended |
| Blanch sliced carrots 2 minutes, or small whole carrots 5 minutes, before freezing. | |||
| Cut | 1–2 weeks | 8–12 months | Not safe |
| Opened baby carrots, sticks and shreds. Use by the package date if that is sooner. | |||
| Cooked | 3–4 days | 2–3 months | Not safe |
Not safe = perishable: no more than 2 hours at room temperature (1 hour above 90°F / 32°C). Not recommended = possible, but quality suffers or it serves no purpose.
Frequently asked questions
What is the white stuff on my baby carrots?
The dry, white film is called carrot blush, and it is harmless. It forms when the cut, skinless surface of baby carrots dehydrates. It is not chlorine residue or mold. Soaking the carrots in cold water for a few minutes usually brings back the orange color. Slimy or fuzzy white growth, however, is spoilage.
Can you eat carrots that have gone limp or rubbery?
Yes, limp carrots are safe as long as they are not slimy, moldy or smelly. Bendiness only means they have lost water. Soak them in ice water for an hour or so to firm them up, or use them in soup, stock or roasting, where texture matters less.
Are slimy baby carrots safe if I rinse them?
No, throw slimy carrots away. The slime is a film of spoilage bacteria breaking down the surface, and rinsing does not reverse the decay. If only a couple of carrots in the bag are slimy, the dry, firm ones can be rinsed well and used soon, preferably cooked.
Do carrots need to be refrigerated?
Yes, for anything longer than a few days. At room temperature carrots wilt and soften within 3–5 days, while in the fridge whole carrots hold 3–4 weeks. Cut, peeled or shredded carrots must always be refrigerated and should not sit out for more than 2 hours.
How do you freeze carrots?
Peel and slice or dice them, blanch in boiling water for 2 minutes, cool in ice water, drain well, and freeze in a single layer before bagging. Blanched carrots keep good quality for 8–12 months at 0°F (−18°C). They soften on thawing, so use them in cooked dishes.
Related foods
| Food | Fridge | Freezer | Pantry |
|---|---|---|---|
| Celery Whole |
1–2 weeks | 8–12 months | Not recommended |
| Potatoes Raw |
Not recommended | Not recommended | 1–2 months |
| Beets Raw |
2 weeks | Not recommended | Not recommended |
| Radishes Whole |
1–2 weeks | Not recommended | Not recommended |
| Onions Whole |
Not recommended | Not recommended | 1–2 months |
| Hummus Opened |
5–7 days | 4 months | Not safe |
More roots & tubers: Ginger, Sweet Potatoes.
Reviewed 2026-09-20. Times follow published USDA FoodKeeper / FSIS, FDA and CDC storage guidance; where sources differ we use the shorter time. How we compile this data.