Most vegetables are pretty easy to freeze, the most important thing to determine is whether the particular vegetable needs to be blanched and for how long.
Here is site which gives the times for various vegetables.
The first step is to wash and peel the carrots. Make sure all carrots are in good condition and do not have large cores.
Slice into 1/4 to 1/2 inch pieces.
Bring water to a boil and blanch carrots for 2 minutes. Place carrots in ice water bath.
Drain carrots. Even drained, it is difficult to get rid of all of the moisture. Since I use a Foodsaver, I par-freeze the carrots on a cookie sheet before individually packaging and freezing.
Label and Freeze the packages.
I will use the carrots in marinara, stir fries and soups.
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