Bugs Bunny coveted them, Peter Rabbit stole them from Mr. McGregor’s garden, Roger Rabbit ate a cosmic variety and many Fairbanksans wait months to enjoy a crunchy carrot from their gardens. Carrots are often hailed as the most popular root vegetable because they are sweet, juicy, crunchy, healthy and can bring variety to your recipe rotation.  

History of Carrots. 

According to The World Carrot Museum in Belotte, Belgium (yes, there is such a thing), carrots are thought to have originated in present day Afghanistan about 1,000 years ago, probably as a purple or yellow root. Carrot cultivation spread to Spain in the 1100s via the Middle East and North Africa. The word "carrot" was first recorded in English around 1530 and was borrowed from Middle French word “carotte”, meaning root horn, due to its horn-like shape. In the 17th century, Dutch growers cultivated orange carrots as a tribute to William of Orange – who led the struggle for Dutch independence – and the color stuck.  At one time, carrots were grown for their leaves and seeds rather than for their roots. 

Varieties of Carrots. 

Varieties of carrots are divided into categories based on their shape. There are five  primary carrot types, including Danvers, Nantes, Imperator, Chantenay and Ball (or Mini):

1. Danvers – When most people think of a carrot this is the type that they visualize. They are long, skinny, taper to a point and typically are orange in color, although they are available in more shades. 
2. Nantes – They were first described as almost perfectly cylindrical being both round at the tip and top, having sparse foliage and with near red flesh that is sweet in flavor and has a nice crunch. 
3. Imperator – This category is what most commercial growers produce and commonly found in grocery stores throughout the country. They are very similar looking to Danvers, but thicker in width and often a higher sugar content than the other categories. 
4. Chantenay – Before Nantes were developed this category was the best to plant in heavy or rocky soil due to its size. Chantenay typically only reach six to seven inches long making them very short and broad. 
5. Ball or Mini – This grouping includes carrot varieties that are shaped like radishes or that are miniature compared to Chantenay. Again, they work extremely well for those gardening in containers due to their short taproot and required growing area. 

Orange may be their best-known color, but carrots also come in purple, yellow, red, and white.  Different colored carrots do taste differently, but the differences are subtle, mainly showing up when eating carrots raw. 

Nutritional Benefits of Carrots. 

One serving of carrots is a half cup and has:

• 25 calories
• 6 grams of carbohydrates
• 2 grams of fiber
• 3 grams of sugar 
• 0.5 grams of protein

Carrots are a great source of important vitamins and minerals. A half-cup can give you up to:

• 73% of your daily requirement of vitamin A
• 9% of your daily vitamin K
• 8% of your daily potassium and fiber
• 5% of your daily vitamin C
• 2% of your daily calcium and iron

Carrots are full of antioxidants and offer many health benefits:  

1. They’re good for your eyes -- a well known carrot super power. Carrots are rich in beta-carotene, a compound your body changes into vitamin A, which helps keep your eyes healthy. 
2. As part of a well-balanced diet, carrots can decrease your risk of chronic diseases. First, antioxidants like those in carrots have been proven to fight off harmful, cancer-causing free radicals in your body. Second, potassium in vegetables like carrots can help you keep your blood pressure in check. And finally, the fiber in carrots can help you stay at a healthy weight and lower your chances of heart disease. 
3. They can help with constipation. If you’re having trouble going to the bathroom, try munching on some raw carrots. Their high fiber content can help ease constipation and keep you regular. Just be sure to increase your water intake along with your fiber intake. 

Adding Carrots To Your Diet

Research shows that the nutrients in carrots are better absorbed by the body when they are cooked, especially with a source of healthy fat. 

To increase the amount of carrots in your diet, consider trying one of these delicious recipes: 

Roasted Carrots
Recipe Courtesy of Ina Garten
Food Network

Serves 6

Ingredients: 

12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Directions:   

1. Preheat the oven to 400 degrees F.
2. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
3. Toss the carrots with minced dill or parsley, season to taste, and serve.

Carrot Muffins
Recipe Courtesy of allrecipes

Makes 18

Ingredients:

1 cup raisins
2 cups warm water
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 large eggs
1 cup vegetable oil
¾ cup brown sugar
3 cups shredded carrots

Directions:

1. Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
2. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
3. In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
4. Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.

To support the Dietary Guidelines for Americans recommendation to “make half your grains whole grains”, consider using a recipe with whole wheat flour. Also, to reduce the amount of oil in the recipe to make it more heart healthy, choose a recipe that replaces some of the oil with applesauce.