Carrots, edible orange-hued roots, are a versatile and nutritious ingredient enjoyed worldwide. Rich in vitamins (A, C, and K) and minerals, they are also an excellent source of dietary fiber and antioxidants. Their sweet taste and crunchy texture make them ideal for a variety of culinary preparations.

Carrots can be eaten raw, in salads or as a side dish, and are delicious when grated, cut into sticks or slices. Steamed, boiled, sautéed, roasted, or braised, they add a touch of color and flavor to many dishes. Carrots are also a key ingredient in soups, stews, and casseroles, bringing sweetness and depth to these preparations. Lastly, they lend themselves to making desserts, such as the famous carrot cake, where their natural sweetness enhances the spiced flavors.