Subscribe and choose a new cookbook
The perfect Christmas gift for you or a loved one
Carrots are versatile bright orange root vegetables. Find out when they are in season, plus top tips to select, store, prepare and cook them.
The carrot, with its distinctive bright orange colour, is one of the most versatile root vegetables around – a result of its sweet flavour, which means it can be used raw or cooked, in sweet or savoury dishes.
That old wive's tale about carrots helping you see in the dark isn't entirely off-target; they're very high in beta-carotene, which is an important nutrient for maintaining healthy eyes.
Very young carrots just need to be scrubbed clean and topped and tailed. Older carrots may need to be be peeled (but try not to take too much off, as most of the nutrients are stored just beneath the skin) as well as topped and tailed.
Check out our carrot recipe collection for more tasty inspiration.
Grate raw and use to make carrot cake or coleslaw. Peel into ribbons with a peeler for a salad. Slice into chunks and roast (30-35 mins). Cut into batons and steam (5-6 mins) or boil (5-7 mins).
Wash your carrots, cut the green tops off and store them in the fridge – these make a great carrot top pesto. To keep them extra crisp, you can take this a step further and immerse them in a sealed Tupperware of cold water in the fridge. Make sure you change the water every few days.
Learn how to grow your own carrots from the experts at Gardeners’ World.
Carrots should be firm with unblemished, bright orange skins. In spring, look out for young, thin carrots with their feathery greens still attached – they're particularly tender and sweet.
Those on sale later in the season will be larger and tougher. Some argue that, of all vegetables, carrots that are grown organically have the most marked improvement of flavour.