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In order to keep carrot for 4–7 months without significant losses it is kept at a temperature of about 0°. The temperature is allowed to go down to 0.5° below the freezing point for short periods of time (two or three weeks) and rise to 1° above the freezing point. It is also very important for the carrot that a favourable relative humidity of the air is maintained, from 90 to 95%. In these conditions there are no practically significant differences in keeping quality between varieties.