The World Carrot Museum asserts that not only can fresh carrots be frozen, but also that doing so increases the amount of vitamin A in them. Carrots stay good for several months if frozen properly.
Fresh carrots should be blanched prior to being frozen. Blanching is a technique in which food is briefly placed in boiling water and then cooled quickly. Blanching carrots prior to freezing them preserves their taste and texture. It is recommended that carrots be blanched for five minutes in one gallon of water per pound of carrots. After the carrots are cooled, they should be vacuum-packed or placed in an airtight container before freezing.