Carrots, like other root vegetables, survive a long storage time with minimal loss in flavour, texture or nutrients. They store best at temperatures between 0 and 10 degrees Celsius. Freezing temperatures soften the carrots and compromise their quality, but warmer temperatures cause them to rot. Purchase firm carrots with a good colour to ensure maximum storage life. Avoid wrinkled or soft carrots and those that have developed cracks along their length.
Trim off the leafy carrots tops, leaving no more than 1 inch attached to the top of the carrot. Only cut through the foliage; do not cut into the flesh of the carrot root.
Pat the carrots dry with a paper towel if any moisture is clinging to them. Store the carrots unwashed and only wash and peel them right before use.
Place the carrots in a perforated plastic storage bag. Alternatively, store them in a paper sack but leave the sack open so air can circulate and excess moisture can escape.
Store the carrots in the refrigerator's vegetable crisper drawer. Place them in a drawer that doesn't hold ripening fruits, as the gas produced by these items speeds rot on the carrots.
Keep the fresh carrots in the refrigerator until you are ready to use them. Carrots retain their freshness for up to four months, and sometimes longer, according to the University of Illinois extension service.
Check on the carrots regularly during storage and remove any that begin to decline. Moisture, poor air circulation, and the age of the carrots at purchase can affect how well and for how long they store.