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How long do Carrots last in the fridge?

USDA FoodKeeper: Carrots, parsnips
From purchase · in the fridge
Use by2 weeks to 3 weeks
Counted from the day you bought it
USDA FoodKeeper figure · as published
How this date is worked out
From KeepsUntilIt is past the dateThe FDA and USDA FSIS rules, and where to ask when a date runs outWhere these numbers come fromThe USDA source, the parse rules and what this site cannot tell youEvery food on the siteOne page, every product, longest first

Turning the range into a date

Carrots keep 2–3 weeks in the fridge from purchase. Enter a day and each row becomes a calendar date, worked out in your browser.

  • From purchase · in the freezerBest quality by10 months to 12 months after the day you bought it
  • From purchase · in the fridgeUse by2 weeks to 3 weeks after the day you bought it
From purchase · in the freezer
10 months to 12 months
Counted from the day you bought it

Every storage figure the USDA publishes for this item

USDA FoodKeeper files Carrots, parsnips under Produce › Fresh Vegetables.

  • From purchase · in the freezer10 months to 12 months
  • From purchase · in the fridge2 weeks to 3 weeks

Common searches, answered from this table

Can you freeze carrots?

  • From purchase · in the freezer10 months to 12 months
From KeepsUntilWhere these numbers come fromThe USDA source, the parse rules and what this site cannot tell you

What USDA FSIS and the FDA say about this food

For: Carrots, parsnips

FOODHANDLINGREASON

Fruits and vegetables, FIRM

(such as cabbage, bell peppers, carrots, etc.)Use. Cut off at least 1 inch around and below the mold spot (keep the knife out of the mold itself so it will not cross-contaminate other parts of the produce).Small mold spots can be cut off FIRM fruits and vegetables with low moisture content. It's difficult for mold to penetrate dense foods.

USDA FSIS, Molds on Food: Are They Dangerous?, retrieved 4 November 2026. Quoted word for word.

Other foods on the same USDA shelf

Food safety rules that apply to every food

  • Keep the refrigerator temperature at or below 40° F (4° C). The freezer temperature should be 0° F (-18° C).
  • Never allow meat, poultry, seafood, eggs, or produce or other foods that require refrigeration to sit at room temperature for more than two hours—one hour if the air temperature is above 90° F.
  • Though food will be safe indefinitely at 0° F, quality will decrease the longer the food is in the freezer.
  • Never thaw food at room temperature, such as on the counter top. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.
  • Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.
  • If you're not sure or if the food looks questionable, throw it out.

Sources: FDA: are you storing food safely · FDA: safe food handling · USDA FSIS: safe defrosting.

Where these numbers come from

Every figure and note on this page is reproduced from USDA FoodKeeper as published; the calendar date is the only arithmetic, and it runs in your browser.

Source: USDA FoodKeeper, retrieved 1 September 2026. A figure that does not match the source? Tell us. How the site is built.

USDA index terms: carrot, Carrots, parsnip, parsnips

KeepsUntil is an independent reference built on public USDA data. It is not affiliated with, endorsed by, or connected to the U.S. Department of Agriculture or the Food and Drug Administration. Storage times are reproduced from USDA FoodKeeper as published; when in doubt, follow the FDA and USDA FSIS guidance linked on every food page.

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