Carrot

Enjoy more fruits and vegetables

Grow

A carrot is a root vegetable. Carrots were first culƟvated

5,000 years ago and most likely originated in Middle Asia

near Afghanistan.1,2

All in the Family

Carrots belong to the parsley family. Celery, parsnips, dill

and fennel are also members of this family.

Carrots grow well in North Carolina gardens in both spring

and fall. Plant one crop in late February, and another in

early July. Carrots have feathery green leaves that grow

above ground. They are ready to harvest when the top of

the carrot begins to pop out of the soil.2,3

Choose

Color‐Me‐Carrot

Although carrots are most oŌen thought of as being

bright orange, they actually come in a variety of colors!  

1. Cosmic Purple carrots are bright purple on the outside

and yellow on the inside and they taste very sweet.

2. Atomic Red carrots are bright red and flavorful.

3. Snow White carrots are white in color and very crisp.

4. Amarillo carrots are yellow and sweet.3

Carrots are available year round. They grow best in cooler

weather. In N.C., carrots can be available from late       

October to late March and May to June. When selecƟng      

carrots, look for ones that are the same color throughout

with smooth skin and no cracks. If the stem is aƩached to

the carrot, it should have fresh looking green leaves.

Avoid choosing carrots that have become shriveled or

limp, are very discolored, have blemishes or soŌ spots, or

are slimy.3,4,5

Store

Remove leaves, if sƟll aƩached to carrots. Refrigerate at

32‐36o

F. Keep bags of carrots sealed unƟl ready to use so

they will stay firm and crisp. Store up to 3‐4 weeks in the

refrigerator. Do not wash carrots unƟl ready to use. Wash

under clean, running water. Some fruits and vegetables,

such as apples, grapes, peaches, pears, and tomatoes,

produce ethylene gas. Carrots develop a biƩer taste if

stored near these.3,4  

Fun Fact:  Carrots are called root vegetables because they

grow underground as taproots (main root of a plant).1,3

Fun Fact:  Carrots were purple or orange in Roman Ɵmes.

Dutch growers, in the 16th century, bred carrots to grow

in the colors of the House of Orange.1

   

Fun Fact: The variety of carrots typically sold is at least 5

inches long and 3⁄4 to 1 1⁄2 inches in diameter. Baby carrots

come from once longer carrots that have been peeled,

trimmed and packaged.1,4

Use

Carrots can be purchased fresh (raw), canned, frozen,

dried, or juiced. They come in the following forms: whole,

halves, quarters, slices (plain or crinkle cut), dices, double

slices, strips or shoestrings, chips or cuts. Baby carrots are

also an opƟon.4

  

Carrots are oŌen enjoyed raw. Their crisp texture makes

for a great, crunchy snack! Raw carrots can be  

eaten by themselves or on top of a salad. Carrots can be

boiled, steamed, sautéed, roasted or grilled. They can also

be added to other dishes like casseroles or soups, or

baked goods like muffins or cakes.1

  

Vegetable

USDA is an equal opportunity provider and employer. 08/14 

http://childnutrition.ncpublicschools.gov 

PUBLIC SCHOOLS OF NORTH CAROLINA 

State Board of Education 

Department of Public Instruction 
Carrot

Eat

Seeing 20/20?

Carrots are not just for bunnies. They are a super food for

humans! Carrots are low calorie, cholesterol free and low

in fat and sodium. Carrots are an excellent source of beta‐

carotene, vitamins A and K. They also have vitamins B6

and C, potassium, manganese and fiber. Our bodies can

turn beta‐carotene into vitamin A. Vitamin A promotes

normal vision, supports the growth and health of cells and

Ɵssue, protects us from infecƟon, and helps regulate the         

immune system. Vitamin K helps our body clot blood and

make proteins needed for our blood, bones and kidneys.

B6 helps our body make protein building blocks (amino

acids), turn tryptophan into niacin and serotonin (a brain

messenger), and make insulin, hemoglobin and anƟbodies

to fight infecƟon. Vitamin C helps form collagen to hold

muscles, bones and Ɵssues together, protects us from

infecƟons and bruising, aids in healing, keeps our gums

healthy, helps our body absorb iron and folate from

plants, and acts as an anƟoxidant to prevent cell damage.

Potassium helps regulate fluid and mineral balance in the

body, maintain normal blood pressure, transmit nerve

signals and contract muscles. Manganese plays a role in

forming bone and converƟng carbohydrate, protein and

fat into energy. Insoluble fiber aids digesƟon. Soluble fiber

helps lower blood cholesterol.1,2,5,6

Teach

They’re A‐mazing!

Plant pigments called carotenoids give carrots their  

orange color and the word “carotenoid” is how they were

named. The beta‐carotene found in carrots is a member

of the carotenoid group. Beta‐carotene is used by our

bodies to make vitamin A.3

Class AcƟvity

Materials Needed:

MulƟ‐colored carrots with leaves intact

Low basin or bowl (preferably clear)

Small pebbles

Water

Carrot tops (Cut 1⁄2 to 3⁄4 inch off the top of the carrot.)

Carrot seeds

Poƫng soil

Empty, clean quart milk cartons

Steps:

1. Show students the whole carrots. Explain that the part

of the carrot we eat grows underground, because it is

the root. The leaves of the carrot grow above ground.  

2. Put pebbles in the basin or bowl.

3. Place carrot tops on top of the pebbles.

4. Add water up to the level of the carrot.

5. Keep the carrot in a sunny spot and watered well.

6. Have students observe, measure and record growth.

7. Have students label their milk carton with their name.

8. Place soil in each milk carton.  

9. Plant seeds in the soil.

10.Keep in the sun and water well.  

11.Observe, measure and record growth. Compare to the

growth from the carrot top. (Students can take the

seedlings home.)

Enjoy more fruits and vegetables

Fun Fact: Dark orange carrots have more beta‐carotene.1

Find

For more carrot info and resources, visit:

1. hƩp://lancaster.unl.edu/nep/fruitveggie.shtml

2. hƩp://cals.arizona.edu

3. www.ces.ncsu.edu

4. www.fns.usda.gov/tn/fruits‐vegetables‐galore‐

helping‐kids‐eat‐more

5. www.fruitsandveggiesmoremaƩers.org/carrots

6. www.eatright.org

Fun Fact: The most popular carrot in the U.S. is orange,

but carrots also grow in purple, red, yellow and white.1,2,3

Fun Fact:  On average, Americans eat more than 10

pounds of carrots per person each year!2

Vegetable

USDA is an equal opportunity provider and employer. 08/14 

http://childnutrition.ncpublicschools.gov 

PUBLIC SCHOOLS OF NORTH CAROLINA 

State Board of Education 

Department of Public Instruction