If you have a freezer there's no problem. Freeze them.
This is what I do.
1. Prepare your carrots as normal and cut into chunks - I always cut them into roasting chunks as that's really what I use frozen carrots for.
2. Place in a saucepan with water, bring to a boil and simmer for around ten minutes, maybe a little less. You want them heated through but not cooked!
3. Drain and cool. you could plunge into iced water but I don't bother, I just let them cool in the sieve.
4. Get a baking tray that will fit in your freezer. Start with a sheet of easy leave or other suitable surface. Spread the carrots out so they are not touching. if necessary, lay over another sheet of easy leave and make a second layer (or more if necessary).
5. Cover your top layer and place the lot in the freezer to 'open freeze'/
6. The next day, when it's all nicely frozen, pour the carrots into a poly bag, such out the air and seal with a baggie or whatever.
Use as you would use any other frozen veg. I particularly use them for roasted carrots, just pop then frozen into a roasting dish with the oil already heated, toss in the oil and roast as you would anything else.