40 Carrot Recipes (& Produce Guide)

Carrots are root vegetables that consist of the taproot, which is the tapered part of the vegetable that is most commonly eaten, and the green carrot tops.

Carrots originated in Afghanistan as early as 3000 BC. Surprisingly, early varieties of carrots were not orange, but were black, white, red and purple. Orange, or carotene carrots, didn’t appear until the 17th century in the Netherlands.

Growing up, I’d never seen anything other than an orange carrot, but now beautiful rainbow varieties are available, including the colors white, yellow, red and purple. Each color of carrot has its own flavor and health benefits.

The main types of carrots are as follows: 

1. Chantenay carrots: this variety is short and stout, are light orange in color, and run about 4-5″ long and 2-2 1/2″ wide.  They’re some of the sweetest carrots, and are great for juicing, or eaten raw, frozen or canned.  They’re very popular among farmers for their high yield.

2. Danver carrots:  Danvers carrots are medium, or half-size carrots.  They were an early orange variety, and were once a choice carrot for their great flavor.

3. Imperator carrots:  this variety is the popular supermarket variety, and grow to be 6-7″ long.  Imperator carrots are deep orange with a thin skin or peel.  These carrots are generally used to produce the “baby carrots” that have been trimmed down and sold in bags for convenience.

4. Nantes carrots:  Nantes carrots were named after the French city where they originated.  This variety is about 7″ long and 1 – 1 1/2″ wide, and they’re very tender and sweet.

Carrots are so versatile, and may be juiced, eaten raw, roasted, or cooked in a variety of dishes.

Carrots are one of the main building blocks of cooking. You’ve probably heard the term mirepoix, which is French culinary term for diced carrots, celery, onion and garlic. 

These ingredients are aromatics that provide flavor for meat and vegetable broth, soups, stews and a multitude of dishes.

No, you don’t have to peel carrots as long as you wash them thoroughly under warm water before eating them. However, some people think carrot skin has a bitter taste so they prefer to remove it.

Yes! When you buy a beautiful bunch of carrots with lush carrot tops, don’t throw those tops away! Carrot tops are delicate, herbaceous and flavorful, and contain more nutrition than the actual carrot.

Carrots grow in raised beds, containers, and pretty much anywhere, as long as they’re planted in full sun.

Plant carrot seeds in early spring or mid summer, and enjoy the harvest from late spring to early winter, depending on which variety you plant.

Carrots are very nutritious, as they’re a good source of beta carotene (especially the orange varieties), potassium, fiber, Vitamin K1 and antioxidants.

There are many benefits to eating carrots, as they’re also linked to reducing cholesterol levels, improving eye sight, and possibly reducing the risk of cancer.

86-95% of carrots is composed of water, while the rest is carbohydrates. One serving of raw carrots contains 41 calories, 9.6 grams carbs, 4.7 grams sugar, and 2.8 grams fiber.

Carrots are incredibly hearty and will last up to four weeks in the fridge. Once you peel and slice them, they’ll stay fresh up to two weeks in an airtight container.

If the carrot greens are attached to the carrots, it’s best to remove them prior to storing. This is because the greens will draw out the moisture in the carrots, which will cause them to become dry and limp. Simply store the greens separately in the refrigerator for a few days if you plan to use them.

Yes, here’s how to freeze carrots:

1. Peel and slice the carrots into your desired size and shape.
2. Place the prepared carrots into a pot of boiling water. Cook for 3 to 5 minutes.
3. Immediately transfer the carrots to a bowl of ice water.
4. Pat dry, then seal inside a freezer bag and freeze for up to one year.