carrot (scraped

ProducePeak season is late summer through fall (August-November in Northern Hemisphere); however, carrots store exceptionally well and are available year-round in most markets. Some regions produce spring carrots as an early season variety.

Carrots are an excellent source of beta-carotene (provitamin A), which contributes to their orange color, and also provide fiber, potassium, and antioxidants. A medium carrot contains approximately 25 calories and 6 grams of carbohydrates.

About

The carrot (Daucus carota subsp. sativus) is a root vegetable belonging to the Apiaceae family, domesticated from wild carrots native to Central Asia and the Mediterranean region. Modern cultivated carrots are characterized by their elongated, tapered orange roots, though purple, red, yellow, and white varieties exist. The vegetable has a naturally sweet flavor due to its sugar content (approximately 5-7% by weight) and a firm, crisp texture when fresh. The edible portion includes both the root and the leafy green tops, which contain higher concentrations of certain minerals and vitamins.

Culinary Uses

Carrots are a foundational vegetable in global cuisines, used raw in salads and as crudités, and cooked through boiling, roasting, steaming, and braising. They appear in classic mirepoix and soffritto flavor bases, and feature prominently in soups (French potage, Indian dal), stews, stir-fries, and vegetable side dishes. Carrots are also processed into juices, purees, and are used in baking for cakes and breads. Their mild sweetness and nutritional density make them suitable for both savory and sweet applications.

Forms & Preparations

  • Scraped/Peeled — Outer skin removed with a vegetable peeler or knife, revealing the tender orange interior; used for raw preparations and cooking where a refined appearance is desired
  • Whole — Unpeeled carrots, often with greens attached; used whole in stocks, roasting, or stored for later use
  • Julienned — Cut into thin, matchstick-like pieces; used in stir-fries, salads, and as garnish
  • Diced — Cut into small, uniform cubes; standard for mirepoix, soffritto, and vegetable-based dishes
  • Grated — Shredded using a box grater or food processor; used in salads, baked goods, and for rapid cooking
  • Juice — Extracted through pressing or centrifugal juicing; consumed as a beverage or used in sauces and dressings