How to Cook Carrot - Cooking Times

Compare cooking times and preparation for Carrot. Times vary with portion size, cut and heating conditions; check the tips for each method below.

Root Vegetables

Season: Autumn, Winter

Preparation

Peel the skin (thinly is fine)

Cooking Times by Method

Raw

Sticks or salads. Julienned for carrot rapé

Boil

5-10 min

From cold water

Rough-cut pieces: 10 min. Thin slices: 5 min

Stir-fry

3-5 min

Thin slices or julienne: 3 min. Rough-cut pieces: parboil first

Microwave

2-4 min

Per 100g at 600W for 3 min. Add a little water

Steam

8-12 min

Rough-cut pieces. Concentrates the sweetness

Common Mistakes

Storage & Use PlanTips & dates

Storage Time Guide

  • Fridge · Raw, whole rootAbout 1–3 weeks

    Remove leaves. Wrap the root in paper and a bag; stand in the vegetable drawer. Wipe condensation.

    Source (Japanese)
  • Freezer · Raw, cutAbout 1 month

    Wash, cut and dry. Flatten in a freezer bag and freeze.

    Source (Japanese)

Estimates assume fresh produce stored as described. Freshness and temperature affect storage; these dates do not guarantee safety. Follow pack dates and instructions. Do not eat food showing spoilage, regardless of the date.

Plan When to Use It

Choose an earlier date if freshness has declined. One record per vegetable is saved on this browser.

Carrot Cooking FAQs

How long to boil Carrot?

Boil Carrot for 5-10 min (From cold water). Rough-cut pieces: 10 min. Thin slices: 5 min

How long to microwave Carrot?

Microwave Carrot for 2-4 min. Per 100g at 600W for 3 min. Add a little water

How long to stir-fry Carrot?

Stir-fry Carrot for 3-5 min. Thin slices or julienne: 3 min. Rough-cut pieces: parboil first

How long to steam Carrot?

Steam Carrot for 8-12 min. Rough-cut pieces. Concentrates the sweetness

Compare Related Cooking Times

Cooking times are estimates. Adjust for portion size, thickness and equipment, and check that the food is cooked through.