How Did Baby Carrots Became So Small?

Imagine those smooth, shiny, small baby carrots in your snack tray, just waiting to be dunked into your favorite dip. Ever wonder how they ended up neatly packed into bags at the store? It’s not as simple as plucking them from the ground.

Think of baby carrots as the fun-sized version of regular carrots. Back in the 1980s, a savvy farmer named Mike Yuosek decided to make carrots more snackable, just like candy bars. Why? Well, it’s good for business.

Carrots don’t all grow the same size and shape. Some are too small, too big, or just not pretty enough to sell in stores. Instead of wasting them, Mike came up with an idea. He used a special cutter to shape these odd carrots into smooth little pieces we now call baby carrots.

Instead of throwing away broken bits of carrots, farmers peel and cut them into 2-inch segments. Since they grow in the dirt, farmers give baby carrots a thorough rinse with water and a bit of chlorine to keep them clean and safe. Once packed, they keep them fresh with filtered water.

Baby Carrots vs. Baby-Cut Carrots

Don’t be confused by different names; baby carrots and baby-cut carrots are the same thing. Some brands call them small or thin baby carrots. They even come in fun colors like purple or yellow.

Check the use-by date on the bag before buying. Keep unopened bags in the fridge and eat them within 30 days. Once opened, transfer them to a container with water if you won’t finish them quickly. Change the water if it gets cloudy to keep them fresh longer.

Yes, you can freeze baby carrots just like regular ones. Dice or slice them, blanch in boiling water for 3 minutes, then transfer to an ice bath. Pat dry, freeze on a baking sheet, then store in a zip-top bag. You can toss frozen carrots straight into your cooking without thawing. Easy peasy!