Carrots are an excellent source of vitamin A. In addition, they are a very good source of vitamin C, vitamin K, dietary fiber and potassium.

Carrots can be eaten in a variety of ways. They are often chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well known dish is carrots julienne. Grated carrots are used in carrot cakes, as well as carrot puddings, an old English dish thought to have originated in the early 1800s. The greens are edible as a leaf vegetable, but are rarely eaten by humans.