Cut off the tops and rinse the carrots well under running water, peel, trim off the ends, and rinse again.
Trim the ends, and cut into 1/4-inch slices, cubes, or lengthwise strips. You can leave small carrots whole.
Bring a large pot of water to a boil over high heat.
Fill a large bowl with ice cubes and cold water.
Once the water is boiling, add the prepared carrots and blanch small whole carrots for 5-minutes, and boil cut carrots for 2-minutes. Work in batches to keep the water boiling at all times.
Remove the carrots with the slotted spoon, and plunge into the large bowl of ice water to cool for about 5 minutes.
Once the carrots are cool, scoop them out of the ice water, drain, place them on a clean kitchen towel, and pat dry. Replenish ice as needed, and repeat with the remaining carrots.
Layer several baking sheets with parchment paper, and spread the blanched carrots on the trays so they are not touching.
Place the baking tray in the freezer and freeze until the carrots are frozen, about 1 to 2-hours.
Transfer the frozen carrots to freezer bags, squeeze to remove air, and seal the bag. Label, date, and store in the freezer until ready to use in your favorite recipes. Freeze for up to 12 months at 0˚F or below. Yields about 2 quart-sized bags depending on the size of your pieces.