First, the carrots are washed and the green stalks are removed. Then, 2-inch sections are cut. Machines remove thick or small parts.
They're also classified by diameter, which is why you find bundles of all small carrots or all thick ones. Stone rollers peel and polish the carrots before they're packed and sold.
The basic answer is "yes," but the process of "peeling" young carrots goes well beyond simply shaving off the outer shell.
After being chopped into 2-inch pieces, carrots are peeled and polished using a stone roller. This gives them rounded edges and glossy surfaces.
The carrots are kept fresh in filtered tap water. Dry baby carrots aren't particularly tasty. Baby carrots will stay hydrated longer if bagged with water.
Baby carrots have a reduced shelf life because they're peeled. Without that water, all the young carrots in the store would be white and unappealing.
Baby carrots must be treated properly to avoid foodborne illness. One food safety measure is chlorinating carrots. This is frequent with fresh fruit sold commercially.
However, People mistakenly believe the liquid in baby carrot bags includes chlorine. Carrots are hydrated using filtered tap water.
If you eat a bag of young carrots in a few days, they won't dry out. But, to preserve carrots, repackage them.
Baby carrots should be kept in water in an airtight container in the fridge. If the water becomes cloudy, simply replace it with clean water.