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How to julienne carrots 
Chop the carrot in half. 
A whole carrot is usually too cumbersome to julienne, so it helps to cut your carrots into smaller pieces. Use a sharp chef's knife to slice the carrot in half horizontally.


 (1). Make sure to hold the carrot between your index and middle fingers as you cut to prevent the carrot from falling off. If you're preparing fresh carrots, place them in a colander to drain.
 (2). If a carrot is particularly long, you may want to cut it into three or four pieces. You'll have the easiest time julienning pieces that are approximately 3-to 4-inches (8 to 10 cm) long or smaller.
 (3). Take a colander and place it over a bowl so that the carrots are securely confined in the colander. You can cut them on the stalk side or in the center.
 (4). Once all the carrot pieces are cut into halves, let the cut halves rest on a plate or a cutting board, so they'll be easy to slice with a sharp knife. If your carrots are not dark enough for julienne, they don't actually need to be cut into quarters or wedges.
(2).