Carrots will keep well for up to two weeks. Remove the leafy, green tops before storing. If left on, the tops will absorb moisture from the carrots and cause them to shrivel. If carrots do become wilted, they can be recrisped in cold water. Choose smooth, well-colored, and firm carrots.
Small carrots are more tender than large ones.
Shredded or sliced carrots can be added to a salad. To make raw carrots easier to chew, briefly steam or microwave then until crisp-tender. To steam, bring one inch of water to boil in the bottom of a pan. Place a colander or a collapsible steaming basket in the pan. Then put the vegetables in the colander or steamer and cover it tightly.