Carrot in season in Australia
Carrot is in season in Australia from all year, and at its peak from February to May. This is the cooler south; the tropical north has its own calendar.
At its best
Carrots are grown in several states, so they are in the shops all year. Tasmania's harvest runs from December to June and its carrots are on sale until about October, which is why they are at their best from February to May.
At the shop
Choose carrots that are firm and straight, with bright orange colour and little hairiness. Avoid green shoulders, which come from sun exposure, and any that are split, cracked or bruised. Bunched carrots with their tops on spoil faster than loose ones, so fresh green tops are a good sign.
Keeping it
Cut off the green tops, then keep the carrots in a closed container in the fridge, where the drying air cannot reach them. A little moisture builds up inside, and carrots prefer that. Keep them away from ripening fruit, because even a little ethylene can make them taste bitter. Bunched carrots with the tops left on keep for about 8 to 12 days.
Three dinners
- Carrot and red lentil soup Cumin, onion and a squeeze of lemon.
- Honey roast carrots On the tray beside a chicken.
- Carrot fritters Grated carrot, egg and flour, fried, with yoghurt.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.