Carrots can be eaten after freezing as long as they are not spoiled and rotten, but if they are rotten and spoiled and the color or smell starts to change, they are not edible. Carrots after freezing, if there is no rot and spoilage, then after thawing should be eaten as soon as possible, repeated thawing and then frozen will increase the probability of carrots rot, spoiled carrots smell and color will change, the content of nutrients has been greatly reduced or even completely lost, and also contains bacteria, molds and mildew produce a variety of toxins, and therefore no longer suitable for people to eat. Fresh carrots are rich in carotene, vitamin A and other vitamins, but also contains carbohydrates, dietary fiber and a variety of minerals, per 100g of fresh carrots contain 8.8mg choline, 0.5mg of flavonoids, 8.8g of carbohydrates, 1.1g of dietary fiber, 190mg of potassium, 1mg of iron, 0.24mg of manganese, 0.08mg of copper. Please try to consume fresh carrots to avoid food poisoning. Consumption of large quantities of carrots may lead to yellowing of the skin and should be consumed in moderation to avoid adverse reactions.