Fresher carrots are sweeter than older ones. Most baby carrots are regular carrots cut down to size and aren’t sweeter.
The coloring on a good carrot will be uniform from top to bottom.
The leaves are more delicate than the rest of the carrot, so they’ll show age quicker. Selecting carrots with their tops still on is a great way to find the freshest carrots.
Many carrots develop some cracks from absorbing too much water while growing. These are still healthy to eat. Since everyone else may skip them, it can be better to choose them to avoid food waste. A few ridges or cracks are fine. As long as the carrot isn’t excessively or deeply cracked, chances are it’ll be okay for you to pick. Look around for soft spots and other problems to make sure.
Carrots with a few soft spots haven’t gone bad yet. These carrots may still be eaten. Cut out the soft spots and use the carrots as soon as you can.
Keeping the carrots dry can help them last longer. Try lining the bag with paper towels. Change out damp towels once or twice a week.
Carrots may also be blanched and frozen. These will last up to eight months, but the carrots lose some nutrients and flavor.
