Twist or cut off the leaves because they can remove moisture making carrots soft and rubbery.

Do not wash the carrots, brush off loose soil; a thin layer of dirt acts as a natural protective barrier against spoilage

Sort the carrots, use any cracked, bruised, or damaged roots right away. Only store unblemished carrots.

 large bucket, wooden box, or plastic bin.

Fill the base with a few inches of sand, sawdust, or clean wood shavings. Lay the carrots in a single layer so they do not touch each other. Cover completely with more sand or shavings, repeat in layers until the bin is full. Store in a cool, dark, frost-free place.

Place unwashed, trimmed carrots into a breathable plastic bag. Add a folded paper towel to absorb condensation. Poke a few holes in the bag to allow air flow. Place in the coldest part of the fridge, such as the crisper drawer. Check regularly, remove and use any soft carrots.

Wash, peel, slice or dice the carrots. Blanch in boiling water (2 minutes for slices, 5 minutes for whole baby carrots). Drain, immediately plunge into iced water to stop cooking, drain and dry thoroughly. Pack into airtight freezer bags. For free flowing carrots, freeze loose on a baking tray then tip into freezer bags.

Slice, dice, ribbons (use a potato peeler – keep peeling!!)  – boil or steam. Keep juices for stock to make soups and sauces.

Winter salads – mix grated carrot with dressing or mayonnaise adding grated apple, chopped nuts, pumpkin or sunflower seeds and dried fruit.

Carrot sticks are great with dips or as a healthy nibble. Dogs and horses like the odd carrot too!

Add to soups, stews, mince, sauces, pot or vegetable roasts, pasta and rice dishes.

Chutneys, jams and pickles

Add grated carrot into cakes, muffins, flapjacks and breads. Especially good for gluten free baked cakes and breads which are inclined to dry out. Grated carrot helps keep cakes moist, try some in your Christmas cake!

Add to grated cheese for sandwiches, scones and breads. Even for toasted cheese.