About a week.

Carrots can be stored in the refrigerator, but be careful to cut off the top green part before putting them in the refrigerator. Put the carrots in a plastic bag (this is to prevent moisture loss) and place them in the coldest compartment of the refrigerator, away from apples, pears, potatoes and other ripening fruits and vegetables that release ethylene.

Carrots should be harvested and handled with great care to avoid scratches, damage, etc. It is best to pre-cool the carrots to below 5℃ as soon as possible after harvesting, which is not only conducive to long-term storage, but also reduces the rate of decay. Water-cooling pre-cooling or crushed ice cooling are suitable for carrots that are shipped immediately, and room cooling can be used for long-term storage.

Extended information:

Notes:

Not suitable for raw food. The β-carotene contained in carrots is a fat-soluble substance, and only 10% can be absorbed by raw food. Therefore, it is best to fry carrots in oil or stew them with meat, which is more conducive to the dissolution, absorption and utilization of its nutrients.

It is best not to eat it with white radish. The various enzymes, mustard oil, interferon inducers and other ingredients contained in white radish are not heat-resistant and will be destroyed at high temperatures of 70°C, so white radish should be eaten raw. When carrots are eaten raw, more than 90% of the carotene cannot be absorbed.

It is not suitable to peel and eat. Carrots contain most of their nutrients in the skin. You don’t need to peel them when eating carrots, just wash the skin.

Baidu Encyclopedia - Carrots

People's Daily Online - How long can food be kept in the refrigerator?