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A close photo of a carrot
Vegetables Root vegetables

Carrot

Carrots are crunchy, sweet root vegetables available in orange, purple, red, yellow, and white varieties. Rich in beta-carotene and fiber, they support eye health and digestion. They can be eaten raw, cooked, or juiced.

Did you know ?

  • Carrots were originally purple or white before Dutch growers developed orange varieties.
  • The world’s longest carrot measured over 6.2 meters (20.5 feet).
  • Baby carrots are just regular carrots cut and polished into smaller pieces.

View other Root vegetables

Detailed nutritional values

Section titled “ Detailed nutritional values”

Values of an average carrot (~61g) :

Calories25 kcal
Proteins0.6g
Carbohydrates6g
of which sugars3g
Fiber1.7g
Fats0.1g

Vitamins and minerals

Main vitamins

Vitamin AVitamin K1Vitamin CVitamin B9

Main minerals and trace elements

PotassiumChlorideCalciumPhosphorusMagnesium

How to know if a carrot is ripe

Section titled “ How to know if is ripe”
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Perfectly ripe

Crisp, sweet, and vibrant with peak flavor.

How to recognize this state :

  • Bright, uniform color (no green shoulders)
  • Firm texture with no bends
  • Sweet earthy smell
  • Smooth skin without cracks
  • Tops are fresh and green (if attached)

Varieties examples

Section titled “ Varieties examples”

Nantes

Cylindrical, sweet, and tender with a blunt tip; ideal for fresh eating.

Imperator

Long, tapered roots with high sugar content; common in supermarkets.

Purple Dragon

Vibrant purple skin with orange flesh, rich in antioxidants.

Chantenay

Short, stout, and broad-shouldered; great for heavy soils and storage.

How to choose a carrot

Section titled “ How to choose ”

To choose a quality carrot at the supermarket or market :

  • Opt for firm, straight roots without cracks.
  • Avoid rubbery or limp carrots.
  • Check tops (if attached) for freshness — bright green = good.
  • Smaller carrots are often sweeter.

How to store a carrot

Section titled “ How to store ”

With tops: Remove greens (they draw moisture), store in fridge for 2-3 weeks.

Without tops: Keep in a sealed container with damp paper towels.

Long-term: Blanch and freeze for 6-12 months.

How to ripen a carrot

Section titled “ How to ripen ”

Unlike some produce, carrots don't 'ripen' post-harvest, but here's how to improve their flavor :

  • Leave in soil longer for sweeter roots.
  • Store at room temperature for 1-2 days to enhance sugars. (use only to enhance sweetness, not to ripen it)
  • Soak limp carrots in ice water for 1 hour to crisp.

Health benefits of a carrot

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  • Boosts vision (vitamin A)
  • Supports immune function
  • Promotes heart health
  • Aids digestion (fiber)
  • Improves skin health

Origin of a carrot

Section titled “ Origin of ”

Carrots originated in Persia (modern Iran/Afghanistan) around 900 AD. Early varieties were purple or yellow. Dutch growers popularized orange carrots in the 16th century.

Regions of origin

  • Central Asia (wild ancestors)
  • Middle East (early cultivation)
  • Mediterranean (ancient trade)
  • Europe (modern varieties)

Cook a carrot according to its ripeness

Section titled “ Cook according to its ripeness”

Unripe

  • Carrot top pesto
  • Pickled baby carrots
  • Glazed young carrots

Perfectly ripe

  • Roasted honey carrots
  • Carrot hummus
  • Carrot juice

Too ripe

  • Carrot cake
  • Carrot mash
  • Carrot bread

Frequently asked questions

Section titled “ Frequently asked questions”

Warnings and precautions for a carrot

Section titled “ Warnings and precautions for ”
  • Wash carrots thoroughly to remove potential pesticide residues if not organic
  • Excessive intake may cause harmless skin orange tint (carotenemia)
  • Choking hazard for small children (cut into sticks)
  • Avoid consuming wild carrots as they can be poisonous

Do not confuse with

Parsnips

Cream-colored, sweeter when cooked, thicker texture.

Sweet Potatoes

Have orange skin and flesh but are much sweeter and starchier when cooked.