I think if you freeze them raw, the quality will deteriorate a lot- they'll be mushy or rubbery.
Even cooked, you might find that the texture changes a bit. What I've done is blanch them, and then freeze, and then cook them while they're still frozen, once I'm ready to use them. It works fine, but the texture is definitely different from carrots cooked while they're fresh.
If it were me-- I'd blanch and freeze a small amount, and then use them the next, to see how you like them. That way you won't freeze them all, and then find out later you don't like how they come out.
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