Place 1 pound of carrots, cut into 1" pieces, in a covered microwavable dish with 2 tablespoons of liquid (use fruit juice such as orange juice or apple juice instead of water for added flavor) and cook on high for 4 - 6 minutes.
Place whole or sliced carrots in 1" or less of water or other liquid (orange juice or chicken broth, for instance) in a heavy pan with a tight-fitting lid. Cook on medium-high heat 5-8 minutes for whole carrots and 3-4 minutes for slices. The liquid should be completely absorbed by the end of cooking time. You can also use a conventional vegetable steamer. Cook until just tender for serving as is; or until fully tender if you wish to mash or puree the carrots.
Place whole, peeled carrots in a shallow baking dish with a little olive oil, broth or water and 2 unpeeled garlic cloves. Cover and bake them for 40 - 45 minutes in a 350°F oven.
To freeze, trim ends, wash, and then use a vegetable peeler to peel carrots. Slice into ¼ inch thick segments and blanch for 2 minutes. Submerge blanched carrots in ice water, drain, and place in freezer bags for storage.