Is It Safe to Eat Baby Carrots That Are Turning White? Yes, But You Can Prevent It—Here's How

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Getty Images / Ali Majdfar

You’re probably more comfortable seeing a white coat on a doctor or competitors on Top Chef, but if you’re like many members of Team BHG, you’ve also witnessed white “jackets” on your baby carrots. After noticing a white coating appear on the baby carrots inside several bags in a row, one of our editors asked the team: “are white baby carrots safe to eat?”

We turned to the experts in our Test Kitchen and supermarket produce aisles to find out.

Juliana Hale, senior brand manager, Better Homes & Gardens Test Kitchen
Thomas Hanyzewski, vegetable category manager at Fresh Thyme Market in Chicago, Illinois
Dana Peters, a Barney, Georgia-based produce and floral field inspector at Whole Foods Market

What Is That White Stuff on Baby Carrots?

A little carrot trivia: The orange sticks marketed as “baby carrots” are chunks of whole carrots that are tumbled in a machine to shave off the skin and smooth the sharp edges, explains Juliana Hale, senior brand manager, Better Homes & Gardens Test Kitchen.

“This is a smart move for the growers to sell broken carrots, and they’re a fun, quick, and easily-packable snack, so everyone wins. Actual baby carrots are thin young carrots with the stems attached,” Hale adds.

The white schmutz that shows up on the surface of some of those rounded baby carrots has a name: “carrot blush” or “white blush,” explains Thomas Hanyzewski, vegetable category manager at Fresh Thyme Market in Chicago, Illinois.

“It forms when the surface of the carrot dries out after being peeled or cut, which causes moisture loss and roughens the outer layer. It’s a result of dehydration,” Hanyzewski tells BHG.

You’re more likely to see this on those itty-bitty carrots than petite carrots or large, whole carrots because small baby carrots are peeled. Whole carrots still have their skin intact, which naturally protects them from drying out as quickly as peeled baby carrots, Hanyzewski adds. The peeling process exposes more of the surface to air—and potential dehydration.

(It’s also worth noting that you can purchase rainbow packs of baby carrots with orange, yellow, purple, and naturally white carrots. For the purpose of this piece, we’re zooming in on orange baby carrots that have a white film on the surface. As for those already-white carrots, “they are simply a different variety and also offer a good dose of gut-friendly fiber. Their mild flavor makes them a versatile addition to various dishes,” Hanyzewski says.)

Are White Baby Carrots Bad?

While the white coating might not be incredibly visually appealing, great news: Carrot blush is harmless. It’s a cosmetic change that’s due to moisture loss. Baby carrots with that white cast should be” perfectly safe to eat as long as they don’t feel slimy, smell sour, or appear moldy,” explains Dana Peters, a Barney, Georgia-based produce and floral field inspector at Whole Foods Market.

If you find this color change to be unappetizing, there’s an easy fix. Hale and Hanyzewski recommend soaking the carrots in a bowl of cold water for about 10 minutes, which will “help rehydrate the surface and reduce the appearance of white blush. It will also prolong the shelf life in storage,” Hanyzewski notes.

White marks may persist on cracked or scratched areas, “but they should be safe to eat as long as they don’t show any of the signs of spoilage,” Hale says. (In case you missed it, those include a flabby or mushy texture, dark spots, an “off” aroma, or mold growth.)

How to Store Carrots to Prevent Carrot Blush

Even though carrot blush is innocuous, you might want to shift your storage scheme once you learn that yes, you can prevent white blush on carrots. The easiest Rx is to eat your baby carrots soon after you purchase them, Hale says, as “the fresher they are, the less likely it is that the baby carrots will dehydrate.”

After you purchase a bag of baby carrots, Peters suggests the following strategies to reduce the risk of carrot blush:

Chill out. Keep baby carrots in your refrigerator’s crisper drawer, and check to ensure the appliance is set to between 34° to 40° F.
Cover up. It can be tempting to leave the whole bag out on the counter if you plan to refresh your veggie tray partially through a party, however, it’s best to avoid leaving them exposed to air for too long.
Pack wisely. Once you open the baby carrot bag, transfer the carrots to an airtight food storage container or a zip-top plastic bag. “This keeps them from drying out and absorbing odors from other foods,” Peters says.
Take a dip. For extra insurance, fill that food storage container with enough cold water to cover the carrots. Change the water every few days, Peters suggests. This keeps the carrots crisp and wards off dehydration.
Add a towel. Alternatively, add a damp paper towel to the interior of the storage container or zip-top bag to help maintain humidity.