Carrots are basically little water reservoirs with a crunchy attitude. When they sit in the fridge too long, moisture escapes through their skin, and they start to wilt. Think of it like a crisp lettuce leaf that’s been left out—it gets floppy, but it’s still lettuce.
The science is simple: carrots are around 90% water. Lose that water, and the cell walls—the stuff that gives them their snap—start to sag. It’s not spoilage; it’s dehydration, and dehydration is reversible.
