Steaming 1/4-inch pieces of carrot for five minutes allows them to retain some of their familiar crunch while still providing the versatility of cooked carrots. This short cooking time also protects most of the carrots' vitamin C content, which can be lost during cooking. If you prefer a softer steamed carrot, leave the pieces in the steamer for 9 to 10 minutes.

Boiling carrots produces a soft cooked vegetable that can be eaten whole or mashed. Because the carrot pieces are cooked at high heat for up to 20 minutes, this method causes some nutrients such as vitamin C to be destroyed. If boiled for less time, the carrots retain more vitamin C and have a crisper texture. Boiling carrots for a brief amount of time, or blanching, before freezing them can help improve their texture when they are later thawed. The carrots are dipped in boiling water for 2 to 3 minutes and then quickly cooled in an ice bath. The pieces are then allowed to dry before being placed in freezer bags.

Roasting carrots caramelizes some of the sugars in the carrots and brings out a smoky sweetness. For the best flavor while still retaining a satisfying texture, roast 1/2-inch pieces of carrot at 425 degrees Fahrenheit for no more than 20 minutes. This cooking method does destroy some of the carrots' vitamin C content.

Cooking carrots actually help bring out extra nutritional benefits. Carrots have outstanding vitamin A content, thanks to their high levels of beta-carotene; over 200 percent of your daily requirement are contained in a half-cup of raw carrots. Cooking carrots enhances their beta-carotene content, which leads to more vitamin A. Boiling, while somewhat destructive to vitamin C, is one of the best methods to boost beta-carotene levels in carrots.