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5 years ago

We have the best BEETS information and recipes so let's have the best CARROTS information and recipes.

This post was modified from its original form on 26 Oct, 11:37
5 years ago

Forget about vitamin A pills. With this orange crunchy powerfood, you get vitamin A and a host of other powerful health benefits including beautiful skin, cancer prevention, and anti-aging. Read how to get maximum benefits from this amazing vegetable.

Benefits of Carrots

1.  Improved Vision
Western culture’s  understanding of carrots being “good for the eyes” is one of the few we got right. Carrots are rich in beta-carotene, which is converted into vitamin A in the liver. Vitamin A is transformed in the retina, to rhodopsin, a purple pigment necessary for night vision.

Beta-carotene has also been shown to protect against macular degeneration and senile cataracts. A study found that people who eat the most beta-carotene had 40 percent lower risk of macular degeneration than those who consumed little.

2.  Cancer Prevention
Studies have shown carrots reduce the risk of lung cancer, breast cancer and colon cancer. Researchers have just discovered falcarinol and falcarindiol which they feel cause the anticancer properties.

Falcarinol is a natural pesticide produced by the carrot that protects its roots from fungal diseases. Carrots are one of the only common sources of this compound. A study showed 1/3 lower cancer risk by carrot-eating mice.

3.  Anti-Aging
The high level of beta-carotene acts as an antioxidant to cell damage done to the body through regular metabolism.  It help slows down the aging of cells.

4.  Healthy Glowing Skin (from the inside)
Vitamin A and antioxidants protects the skin from sun damage. Deficiencies of vitamin A cause dryness to the skin, hair and nails. Vitamin A prevents premature wrinkling, acne, dry skin, pigmentation, blemishes, and uneven skin tone.

5.  A Powerful Antiseptic
Carrots are known by herbalists to prevent infection. They can be used on cuts – shredded raw or boiled and mashed.

6.  Beautiful Skin (from the outside)
Carrots are used as an inexpensive and very convenient facial mask.  Just mix grated carrot with a bit of honey. See the full recipe here: 
carrot face mask.

7.  Prevent Heart Disease
Studies show that diets high in carotenoids are associated with a lower risk of heart disease.  Carrots have not only beta-carotene but also alpha-carotene and lutein.

The regular consumption of carrots also reduces cholesterol levels because the soluble fibers in carrots bind with bile acids.

8.  Cleanse the Body 
Vitamin A assists the liver in flushing out the toxins from the body. It reduces the bile and fat in the liver. The fibers present in carrots help clean out the colon and hasten waste movement.

9.  Healthy Teeth and Gums
It’s all in the crunch! Carrots clean your teeth and mouth. They scrape off plaque and food particles just like toothbrushes or toothpaste.  Carrots stimulate gums and  trigger a lot of saliva, which being alkaline, balances out the acid-forming, cavity-forming bacteria.  The minerals in carrots prevent tooth damage.

10.  Prevent Stroke:
From all the above benefits it is no surprise that in a Harvard University study, people who ate more than six carrots a week are less likely to suffer a stroke than those who ate only one carrot a month or less.

Next: Fun facts about carrots
Read more:

5 years ago

I made a chicken casserole tonight and I put carrots in it, and I thought of the benefits which you posted in the above article. It is amazing all the benefits this veggie gives us

5 years ago

I was cooking yellow squash with onions for tonight's supper, and added a couple of carrots.  This thread is going to have all of us adding carrots to everything! 

5 years ago

Yes Miranda, it is amazing how good carrots are for us.

Kathy, I do add carrots to almost them.

5 years ago

Hi Diana and Miranda,  The recipe I had for casserole says that carrots are an ingredient so I used them and celery too.

5 years ago

I love carrots, but did you know they taste best when steamed, and that you should eat a mixture of cooked and uncooked, or that the orange, yellow, red, and purple have different phytonutrients. I like to mix mine with peas and mint with a olive oil dressing. Just remember, if you turn orange, you're eating too many.

5 years ago

Eh, what's up doc?

5 years ago
The ultra best carrot for your health is the purple carrot. It has more in it than an orange carrot. Good for high antioxidents. Good for lowering BP, Cholesterol and you will see it helped the couple cure themselves of Cancer. I guess too that you have to really have to be on the page and keen to give it a go and drop all the other stuff that can impinge badly on your body ie smoking, alcohol, junk foods and the like. Anyway I have eaten them and they taste great.

They are heirloom carrots.
Oh you gotta love Aussies for doing a Youtube. I actually saw this on my tv not that long ago. to Aussies!!

 Oi! Oi! Oi!

Yes, purple carrots rule
5 years ago

Love purple potatoes, carrots and cauliflower!

5 years ago

Thank you for reminding me about all the benefits of carrots. We had a garden this year and were able to grow some miniature carrots which we just pulled a few days ago. I think I'll steam them and add some olive oil, dill and smoked paprika tomorrow.  

5 years ago

Wow I did not know there was so much more in a purple carrot!  Thank you Annie.

Like your recipe KO

How about a few more; I will post one next.

5 years ago
Carrots with Orange Author Diana Herrington

1 large orange
4 carrots
10 drops of Liquid Stevia (Sunny Dew/Suncare Plus)
1 Tbsp Almond Oil or Coconut Oil
Salt and Pepper to taste


  1. Grate the zest of the orange and juice the orange.
  2. Slice carrots into ½ inch rounds.
  3. Put carrots, orange zest, juice, and stevia in a sauce pan with a lid.
  4. Cover and bring to a boil over medium-high heat.
  5. Lower heat and cook until the carrots are almost tender, about 10 minutes.
  6. Add almond or coconut oil and season the carrots with salt and pepper.
5 years ago

There is much to read in this link to do with the benefits of Purple carrots. It says that eating the ferny leaves of the purple carrot gives you Vit. K

Helps with Diabetes too, however, I have leant over many years that if you bring your blood pressure down, your cholesterol and triglycerides then everything including  your Diabetes comes down too as well as eating well your weight comes down and that also helps but if purple carrot can do it all including helping you lose weight..bring it on!

There is a list about Purple carrots and what you can do with it and what it helps with on the above site. Just look to the right of the home page.

Yes Diana, Purple carrots are readily available here if you look. They are new at returning to the green grocers and supermarkets but if you ask for them Im sure they will bring them in.
Cost... surprisingly not that bad but they are a kind of specialty thing so expect to pay a little bit more.... here we get a humungous bunch!

5 years ago

I looked in my supermarket today but I didn't see any purple carrots.  I have never ate them but was curious after reading recent posts about them.

peas and carrots
5 years ago

Don't forget peas. You need to eat your peas and carrots. Purple carrots have to be bought from a special place. A box of Trix goes nicely with them. It's the hearts, moons, stars and diamonds that makes it that much better!

5 years ago

Yes Janine peas too now that is a whole new topic!

Kathy, As Janine said you have to get the purple ones in special places. I have seen them at the farmer's market and in my health food store. I am sure they will eventually be more easily found.

5 years ago
Where to buy purple carrot or any coloured carrot seeds? Look thru these links.

History of the carrot in the link below




Holtville, California dubs itself "The Carrot Capital of the World."

Below is a comprehensive listing of places to buy seeds and maybe seedlings if you are local in USA/California and Canada.

thats a start for you in your world hey and in mine too.

Keep asking your green grocery dont just look ASK and ask them to get them in b/c they will in time when they source the product.
You can drink it as well and find the liquid in Health food stores like the couple were discussing on our TV here in Melb OZ

5 years ago

i cook carrots for my dogs... they're great

Seed Exchange
5 years ago

When I lived in the forest and things were lovely, I used to be part of the seed exchange. google it

You can exchange and trade seeds and plants on the internet. It was exciting to find a plant or pack of seeds in the post.

I was starting a foxglove forest and received lbs of seed. I even traded full plants like forsythia. It is a good way to find the "holy grail of carrots, the elusive purple carrot."

5 years ago

Janine.. I like that idea. Anyway you mentioned Foxgloves. I bought one plant... I call it the faerie plant b/c of May Gibbs and her faeries and foxgloves. Not knowing what they would do in the end I let them die off and before I tossed all the dead leaves and seed pods out when they were green I left them on the top of the soil for a few weeks then I tossed soil over them. Well......Voila!!! I have 7 new seedlings in the same spot. They are the light mauve ones with purple at the throat and the little cerise dots deep down on the purple throat. they are also called Digitalis. YOU never eat them or allow any animal to eat them. But they grow so tall and look so beautiful and a good conversation piece b/c lots of gardens these days dont grow them. They are quite old fashioned. Hollyhocks are in the same league but oh so different but same height tho.

5 years ago

Crunch , Chrunch, 
I first gained by love of carrots from bugs bunny!
this link is a short cartoon.  

Carrot Soup
5 years ago

I luv luv luv carrot soup! Boil up some carrots 'til soft with a couple of bay leaves (remove the bay before the next step), add some sauteed onions and garlic, puree in blender and salt & pepper to taste. So So good! Once in a while I might add cumin and ginger, or tomato paste and cream. Sorry this isn't a proper measured recipe. i never measure anything.

5 years ago

mmmm Elaine, that sounds so simply delicious. Thank you

5 years ago

Yea, I don't measure things to the "t" either.

What I like is concepts of flavors.

I noticed baking that I can fool around with measurements too.

BUT what I'm into right now is checking sugar and protein measurements.  Interesting how much sugar they put in stuff, like we're being forced to have high sugar levels...(I hate to mention the huge diabetes profits being made...)

5 years ago

Lightly steamed is the best!  When I cook any type of greens I always add a couple of sliced carrots and sliced onion to the steaming pot.  Nothing else is needed, and it freezes well.

5 years ago

I love carrots and each them almost daily, have never heard of purple ones and have never seen them, but I will certainly be on the lookout for them

'Baby' carrots
5 years ago

THE TRUTH ABOUT BABY CARROTS!!! “Baby” carrots are not young carrots, or even carrots that were grown to be small. The concept of the baby carrot was born 21 years ago by a California farmer wanting to sell more of his carrots that he was throwing away due to imperfections. After cutting the less-than-perfect carrots down to a uniformly smaller size, they were fed through an industrial potato peeler to smooth the edges and remove the skin. This marked the birth of the “baby” carrot market. These reformed carrots once were waste, cattle feed, or just plowed back under. These PROCESSED CARROTS (NOT "BABY") are essentially FREE raw material from the mega carrot grower to sell, for additional profit, with a few costs other than some machining, washing & bagging. Many times these PROCESSED CARROTS are rinsed with preservatives like: sodium benzoate, potassium sorbate, nitrates/nitrites. MANY times the washing of such PROCESSED CARROTS involves reducing or replacing pesticides with chlorine, once machined down to the smaller size (the bleaching is to inhibit oxidation, browning or discoloration), which harms YOUR HEALTH & so-called vegetable flavor. But it GETS WORSE. The same California central valley carrot grower, near Bakersfield, CA, is trying to pass off pasteurized, concentrated, & highly processed liquid from the pressed, left-over machined MASH of the PROCESSED CARROTS, as goodfor-you carrot juice, or concentrate. But wait, it gets EVEN WORSE! The left over squeezed PROCESSED CARROT mash, is then dried to be sold off as 'carrot fiber', claiming to hold more water for industrial users, for more profit, in things like finished baked goods. Do not purchase supermarket (conventionally grown, non-organic) carrots either. Conventionally grown carrots have only recently been removed from the list of fruits and vegetables most contaminated with pesticides. Organic “baby” carrots have still been processed, peeled and are sometimes “slimy”, so it is best to buy fresh, unpeeled, organic carrots. Go to your local coop, health food store or farmer's market and purchase real fresh ORGANIC CARROTS (fresh smell/snap). One of the nice attributes of carrots is that if you grow your own, they need no processing after harvest, i.e. no canning or freezing. They can be stored in wooden boxes or 5-gal. buckets in a cool cellar if well covered in sand or sawdust. In this way they will last "like new" right up till spring. Also, carrots are still relatively high in quick-releasing carbs so I would limit them if you struggle with high-insulin issues like high blood pressure, high cholesterol, diabetes or extra weight. Info from Joseph Mercola’s website - written by Dr. Mercola and Russ Bianchi

Rock on Elaine!
5 years ago

Couldn't have said it better, thanks!  Those "too good to be true little carrots" really are...


ps Everytime I eat a carrot I hiccup, why? Isn't that odd?

5 years ago
"Carrots are devine... You get a dozen for a dime, It's maaaa-gic!" - Bugs Bunny
You got me curious enough to Google "Carrots Give me hiccups' and omgoodness, 2funny! You are not alone in that affliction, it seems. Amazingly, the only answer i could find was that lots of folks eat carrots too fast. I figure it must be from when young and impressionable, watching Bugs B do it on Looney-Toons every Saturday morning. Tsk tsk tsk, the way he used to mow through a bag of carrots would give anyone the hiccups. I know I'm taking this issue lightly, sweet heart, but your problem gave me a case of the giggles!
 "Gee, aint I a stinker"Rabbit Face Rabbit Face.gif Smiley
I just bite it and wham!
5 years ago

You've never seen anything like it! Hiccup!

Carrots from my garden dancing.
4 years ago

4 years ago

My husband planted a bed of California poppies last spring...but the seeds were mislabeled and what he got was a bed full of carrots...a whole lot of carrots, since he'd scattered the seeds what he expected to be a large flower bed! Fortunately we love carrots. We enjoyed the carrot soup recipe above in this thread. We had carrot bread, and steamed carrots, and carrot cake, carrots in stir fry, and every way raw carrots could be used in salads or for garnish...I was at my wits end coming up with enough variety for all the carrots we were harvesting every day. I should have pickled some, but didn't think of it in time. Thanks to global warming and the quite large amount of seed my husband scattered, we ate fresh carrots well into late October this year.

4 years ago

What a wonderful accident Miranda. Do post a recipe or two. 

4 years ago

I go to our local health store a few times a week and get a large juice of 50 -  50 carrot and lemon.  It's a bit intense, but it is a good way to get your vitamin C and it fills you up like a complete meal.

Simple Baked Carrots

Roll carrots in olive oil and sea salt.  Bake at 350 in a large dish for 45 minutes or until just starting to carmelize and turn golden brown.    Serve.

This post was modified from its original form on 09 Dec, 18:16
4 years ago

The information about baby carrots is thorough and some facts I learned about them are interesting and informative. Sometimes they are cracked on the side; the organic and unpeeled sound like a better choice.

4 years ago

Thank you Angelica for the easy too.


Kathy, I agree....just get organic unpeeled. They are much healther.


I am copying this over from another discussion.


Garden Delight Juice
4 or 5 medium carrots
1 handful of leaf lettuce (not iceberg)
1 stalk of celery
1 handful of spinach
3 or 4 sprigs of parsley


Wash & cut celery into 2-inch pieces, wash carrots, spinach, leaf lettuce and parsley.

Run the celery, spinach, leaf lettuce and parsley through the juicing machine and add enough carrots to equal 8 ounces.


Carrot info from anonymous
4 years ago

Wow! Thanks anonymous for that fantastic information regarding baby carrots.

I never knew!

I love carrots too. Sometimes will boil and mash them together with my beloved boiled potato. Yum.

4 years ago

Here is a favorite and oh so tasty casserole recipe. I'll write it as printed then at the end tell you what I did differently to get slightly better results.

I actually have 2 Carrot recipes I will share, but my favorite one for now.

It is a complete vegetarian meal. The other is a side dish

Source: 365 Easy Casserole Recipes
Published by Cookbook Resouces LLC 2008

Its called:

Sunshine On the Table

Author's comment: "This is absolutely the prettiest casserole you will ever put on your table. It's not only pretty but very tasty as well. Delicious, delectable, savory, appetizing, classic and elegant. You will never want a simple buttered carrot again"

2 1/2 cups(275g) carrots, finely shredded
2 cups( 310g) cooked rice
2 eggs, beaten
2 cups(265g) shredded cheese, cheddar
1 can (15 oz) creamed corn(425g)
1/4 cup(60 ml) half and half cream
2 TBSP(30g) butter, melted
2 TBSP(10g) dried minced onion

1. Preheat oven to 350 Farenheit(175C).

2. Combine all ingredients and 1/2 tsp(2ml) of each salt and pepper in a large bowl.

3. Spoon into a sprayed 3quart(3L)baking dish.

4. Bake uncovered for 40 minutes or until set.

Serves 6-8

What I did differently: I used cooked Brown Rice vs. the White Rice in the recipe and used only
1 cup of the rice instead of the 2 cups called for
I used 2 TBSP of Olive Oil vs. the butter
I used regular milk vs. Half and Half Cream
I used one can of regular corn(now I use frozen) vs. Creamed Corn
I added 1 cup of lowfat cottage cheese to boost the protein value.

There you have it. Sorry not for Vegans and cannot adjust to make Vegan(unless you know how).

The ingredient list is very simple, but trust me it IS very tasty. I think I added more pepper as well. Its been a while since I made.

Notes: they sell precooked brown rice at Costco and Trader Joe's. The cooked carrot flavor really comes through.

Carrot Recipe #2
4 years ago

Here is a great side dish recipe.

I will write it as is printed then put my notes/difference I have done over time to tweak the flavor profile. I have made this many, many, many times and often have a large helping to serve myself as a main dish vs a side dish as intended.

Carrots Au Gratin

Source: Faith Gregory, Hamilton Ohio
Published by: Goose Berry Patch 2004

What author says: "For individual servings, spoon into gratin dishes before baking."

2 Cups carrots, thinly sliced
1/4 Cup onions, minced
1/2 Cup of water
1/4 Cup plus 3 TBSP of butter divided
1/4 Cup All purpose Flour
1 1/2 Cups of milk
1/3 Cup shredded Cheddar cheese
1 TBSP Dried Parsley or 1/4 cup fresh
2 Cups Round Buttery crackers, crushed(=one sleeve of Ritz type cracker)

Heat carrots and onions in water until tender; drain. Add 1/4 cup butter and flour; stir in milk, heating until thickened. Remove from heat. add cheese and parsley. Pour into a 13X9 inch baking pan(about 3L). Set aside. Mix remaining butter with cracker crumbs; sprinkle over top. Bake at 370 degrees Farenheit for 20 minutes.

Serves 4.

My notes: I added 1 tsp of dried mustard powder, I doubled the cheese to make it more of a meal. Also a 3qt casserole dish is way too large for the amount product to bake. I use a 2qt square pyrex dish(9X9 inch) or any other 2 quart size is better suited for the amount of product to be baked. No change in baking time or temperature.

Very addictive and delicious.

4 years ago

Thank you Heidi for those recipes. I love it that we have this resource here for recipes.

4 years ago

I love the benefits of carrots. I love carrots in their natural state, in muffins, cakes, etc, but never knew I could get it in an icecream see here: and in a tea-bread:
Anyone ever tried such delights? I am sure there is a way to make them more healthy so have fun with these recipe shares.

4 years ago

Garnet Jenn, that ice cream sounds very good! I will have to try a vesion of that this summer. I will not use the yogurt as I like to make dairy free.

4 years ago

I am sure some of you have carrot recipes; love to see them.

4 years ago

Fun Facts on Carrots

  • Rabbits love to eat carrots but they shouldn’t eat too much.
    Remember that a rabbit eating a single carrot is like us eating over 20!  They like the sweetness and carrots are good for their teeth and don’t have white sugar but even too too many natural sugars will cause digestive problems and diabetes. They probably would do better with the carrot tops.  We would benefit from the tops also but probably won’t eat them!
  • Carrots are the second most popular type of vegetable after potatoes.
  • The biggest carrot recorded is more than 19 pounds and the longest is over 19 feet! 
    You can see them here:  biggest carrot – but they aren’t particularly pretty!
  • There are over 100 species of carrots. 
    Some are big. Some are small and they come in a variety of colors including: orange, purple, white, yellow, and red.
  • English women in the 1600’s often wore carrot leaves in their hats in place of flowers or feathers.
  • The name “carrot” comes from the Greek word “karoton.” 
    The beta-carotene that is found in carrots was actually named for the carrot itself!
  • The average American eats about 12 pounds of carrots a year. 
    That’s only one cup per week.  We could easily triple that with great benefits if we were also eating a variety of other vegetables.

How To Eat Carrots

The nutrition in carrots are tightly encased in protein sacs that have to be broken by heat (cooking) or mechanical action (grinding, juicing, proper chewing).

Cooking the carrots in fat or oils, or pureeing or juicing them increases the availability of carotenoids by 600 percent.
Fats help the absorption of carotenoids into the blood by 1000 percent as carotenoids are fat soluble.

Recipes with Carrots: 
Carrots with Arame: Seaweed recipe for health.
Carrots with Orange: A surprising but delightful combination….and it’s fast!
Chili Con Vege: Diana’s version of chili filled with carrots.

Read more:

Organic Carrots
4 years ago

Hello everyone

I have been in and out of care2 many times and it never gets old, I always see something new when ever I come back in. I just wanted to say your recipes are looking mighty fine right now...and I have a lot to learn since now my husband is a Diabetic and is having difficulty with *His* diet which is his own and not good stuff,he keeps telling himslef he is not sick with type 2 diabetis well he is,sorry honey you are... So since I am the cook in the house I am going to try and incorporate veggies in his meals and Healthy cooking is Key to curing type 2 Diabetis,however he has some nerve damage so that part will never be restored. Back on track with Carrots... I wanted to make fresh Tomato suace the other day so I washed really well and boiled added a little salt not much I then added onion,garlic, Herbs that I had on hand which was a little oragano and rosemary, I went a little further and added *Carrots* and a dash of pepper,let all cook til tender and when it was done I used my hand blender I use tro make my sauces and made my sauce and put it in a clean glass jar and a cover with a seal. I used it 2 days later and he fell in love with it he didn't and doesn't know there are Carrots in it. My Husband is Egyptian and to tell you the trueth they don't eat Healthy at all, a lot of their foods are fried and one of the staples in the house is White Rice I do not like it and Butter goes in everything Yuck and it isn't butter you put on bread or toast. Any ways I just wanted to share some of my thoughts with you and to thank you for the recipes..Please keep them coming vegan organic is the best I live in Egypt and all the veggies are Organic. So if anyone has vegan or something Organic with out the fats please send and together We can Cure my husbands type 2 Diabetis. Thank you

4 years ago

Hello Tammy and welcome back!  It is so good to hear how you are being clever at getting vegetalbes into your husband.

Sorry to hear he has diabetes. Here are a couple of places you will find lots of info here in this group:

Diabetes Type II - Healthy Tips

Healthy Recipes for Diabetics


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