Soil and dirt sometimes clings to carrots after they are dug from the garden bed. Even those purchased from the grocery have some soil still attached to the roots. Handling and storage exposes the carrots to bacteria, too. Washing the roots properly ensures the carrots are safe to eat cooked or raw. Wash carrots immediately before serving or preparing them, not before storage, since the carrots can become recontaminated during storage. Washing the vegetables too soon may also minimise the storage life of the carrots.
Wash your hands, the cutting board and the knife with warm, soapy water.
Wash the carrot under cool running water. Scrub it lightly with a stiff vegetable brush. If you intend to leave on the peel, scrub more vigorously to remove all traces of soil still attached to the carrot.
Lay the carrot on a cutting board and cut the green top off the carrot. Trim off the bottom tip of the carrot.
Peel the skin off the carrot with a vegetable peeler, if desired. Alternatively, if you have thoroughly scrubbed the carrot's skin, leave it unpeeled.
Lay the carrot on the cutting board and slice or chop as needed.
Always clean all utensils used to handle the raw carrots to prevent the transfer of illness-causing bacteria.
Do not use soap or other cleansers to wash carrots. The vegetable absorbs anything it's washed in so only clean water is suitable.