Carrots (Daucus carota) are a root vegetable in the parsley family (Apiaceae). They originated in Central Asia and have been cultivated for centuries. The edible part of the carrot is the root. Originally, carrots were purple, white, red, yellow, and black. Although the common portrayal of the carrot is orange, this is a relatively modern convention, which can be traced back to the Netherlands in the 1600’s.

Cultivars include Chantenay, Danvers, Imperator and Nantes.  Sizes vary widely from short and stout Chantennays, to mid-size blunt Nantes, to the long, tapered Imperator varieties. Imperator types tend to have a high sugar content and store well, and therefore are the most commercially available type of carrot. Rainbow carrots such as Yellowbunch, Purple Haze and White Satin are increasingly popular.  While we think of purple carrots as a unique variety, purple is the original carrot color.  Varieties like Cosmic Purple, Purple Haze, and Purple Dragon are purple on the outside and white or orange on the inside.

Carrots are a cool-season crop with optimum growth and root color when the air temperatures are 61°F-75°F.  September through November is the ideal time for seeding carrots in North Florida.  Although they can be planted from August through March, carrots will have difficulty tolerating the warmest months of the year. Carrots grow best in well-drained sandy soils with soil pH ranging between 6.0 and 7.8. Carrots grown in deep sandy soils are vulnerable to nutrient losses, particularly nitrate leaching.

The most important thing about planting carrots is using soil that is loose and free of rocks, stones, or roots. Anything that disturbs development of the main carrot root will cause branching.  When planting try to fluff up, loosen and clear out the soil about a foot deep to prevent anything from obstructing the carrot tuber growth.  Plant carrots 1-2” between plants and 18-24” between rows at a depth of ¼”-½”.  Because carrot seeds are extremely small, seedlings should be thinned out to the recommended spacing when 1-2” tall.  Pulling by hand tends to disrupt the soil around thickly planted carrot seedlings and it is best to use a small pair of pointed scissors to cut off the tops of adjacent seedlings when they can be individually identified.

care

Carrots need a good bit of moisture especially as the roots rapidly expand. They ideally need 8 hours of sunlight and plantings should be staggered to ensure a steady supply for harvest.

Carrots are slow to germinate. The soil should be kept consistently moist during the germination and growing period. Keep the top of the soil moist and do not let dry out until the seeds have germinated.  This may require frequent light irrigations every day or two if the weather is very hot and dry.  As the growing season advances, the carrots require less water, but inconsistent watering will cause the roots to crack.

Carrots have no major insect pests in Florida, although soil pests such as root knot nematodes, wire worms, cut worms and tawny mole crickets may attack young seedlings. Proper soil preparation before planting is critical to control these pests.  While melon and green peach aphids and leaf miners may affect the plant, healthy plants can typically tolerate these pests. Aphids can also be biologically controlled by natural predators such as lady beetles and lace wings and other beneficial predator insects.

Use good irrigation practices, i.e., avoid overhead watering, especially at night, as carrots can be susceptible to Alternaria leaf spot if the foliage stays wet too long.

Practice crop rotation when planting carrots. If carrots are repeatedly planted in the same place, you run the potential of encountering an infestation of wireworms or problems with nematodes.

Carrots need between 70 to 120 days after planting to be ready for harvesting depending upon the variety. Carrots can be harvested and eaten early, but when grown past their prime, they become tough, woody, and inedible.  Leaves can also be eaten as microgreens and, if allowed to flower, carrots can produce delicate white or creamy colored blooms that have their own horticultural merit.

Carrots come in a variety of colors from orange to white, red, yellow, and purple making them a nutritious and colorful side dish for any meal. Just one medium carrot or a handful of baby carrots counts as one serving of your daily recommended vegetables. Carrots are loaded with beta carotene. Beta carotene is a substance that is converted to Vitamin A in the human body. Beta carotene is also a powerful antioxidant effective in fighting against some forms of cancer, especially lung cancer. Current research suggests that it may also protect against stroke and heart disease. Research also shows that the beta carotene in vegetables supplies this protection, not vitamin supplements.

selecting

Scrub and rinse dirt off the carrots before using them with cold water. Wash and peel older carrots and remove the hardcore from older or larger carrots. Young carrots do not require peeling, just wash them well. Soft or limp carrots can be re-crisped by soaking in a bowl of ice water. Add prepared carrots to casseroles, hot dishes, pasta or green salads, coleslaw, soups, stews, stir-fry, cakes, and muffins. For a great snack, pickle carrot sticks or small carrots or make a smoothie with carrots, pineapple, and yogurt.

Carrots are delicious by themselves raw or cooked, as a snack or as a side dish with a meal. Here are different cooking methods to cook carrots.

• Roasted: Peel and cut your carrots into half-inch to three-quarter-inch slices. Preheat your oven to 400 degrees. Toss the slices in olive oil, salt, and pepper. Then place the carrot sticks on a cooking sheet and bake for 25 to 30 minutes. 

• Sautéed: Rinse the carrots, peel them, and then chop them into desired slices. Add olive oil to your pan and toss the carrots into the pan. Season with salt and pepper or herb blend for enhanced flavor. Cook over medium heat until desired tenderness. 

• Baked:  Carrots can be used in so many different baked recipes from casseroles to desserts. Just be sure to follow your favorite carrot recipe and bake to perfection. 

• Steamed Carrots:  Place a steamer basket in a pan and add water to just below the bottom of the basket. Bring the water to a boil and add 1 pound of prepped carrots to the steamer basket. Cover pot with lid, reduce heat and cook carrots until crisp-tender; 8 to 10 minutes for baby carrots and slices. Strips of carrots for 5 to 7 minutes.

• Microwave Carrots:  Place carrots in a casserole dish with 2 tablespoons of water, cover dish and cook on 100 percenter power (high) until crisp-tender. Stir the carrots once during the cooking time. Sliced carrots 4 to 6 minutes, Strips 5 to 7 minutes and baby carrots 7 to 9 minutes cooking time.

•  Boiled Carrots:  Bring a pan of water with salt or herbs (to flavor) to a boil and add your carrots. Cook strips 4 to 6 minutes, slices 7 to 9 minutes and baby carrots 8 to 10 minutes. Drain and season to taste with salt and pepper or your favorite herb or spice.

• Glazed Carrots:  Prepare boiled carrots and once they are drained, toss the carrots with butter and seasoning. Add 1 to 2 tablespoons of honey or maple syrup to the 1 pound of buttered carrots and swirl the pan over low heat until the butter and syrup combine to form a glaze on the carrots.

• Puree Carrots: Place boiled, drained carrots into a blender, sieve or food mill to process, then whip with butter and seasoning.  For 1 pound of carrots 2 to 3 tablespoons of butter, 2 pounds of carrots 4 to 6 tablespoons butter. (You can puree equal parts of potatoes, parsnips, and beets with the carrots)

Carrots pair well with dill, parsley, chives, ginger root, thyme, bay leaf, marjoram, spearmint, coriander, cumin, rosemary, tarragon, curry, honey, maple syrup, beef, chicken, salmon, cinnamon, dried apricots, onion, shallots, and oranges.

The nutritional value of carrots is:  1 medium carrot contains:  Calories: 25; Total Fat: 0.1 g; 0.6 grams Protein, Total Carbohydrates: 6 g; 2.9 grams of natural sugar and 1.7 grams of fiber. Serving size: 1 cup of carrots contains:  Calories: 48; Total Fat: 0 g; Saturated Fat: 

0 g; Total Carbohydrates: 11 g; Protein: 1 g; Sodium: 84 mg.

Ingredients

8 cups sliced carrots.

2 medium onions, sliced.

5 tablespoons unsalted butter, divided.

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

¼ teaspoon pepper

1 cup shredded cheddar cheese

1 cup crumbled seasoned crackers or panko breadcrumbs.

Instructions 

Place carrots in a saucepan and cover with water; bring to a boil. Cook until crisp-tender. Meanwhile, in a skillet, sauté onions in 3 tablespoons butter until tender. Stir in the soup, pepper, and cheddar cheese. Drain carrots; add to the onion mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with crumbled crackers or breadcrumbs. Melt remaining butter, drizzle over crumbs. Bake, uncovered, at 350° for 20-25 minutes. 

(For a meal in one dish, you can add a pound or ½ pound of cooked crumbled ground beef or turkey to your carrots mixture before baking. Serve with a green salad and you have an impressive quick meal).

Selecting, Storing, Preparing, and Cooking with Carrots submitted by:  Martha Maddox, CEA IV, Family and Consumer Sciences Agent, UF/IFAS Extension Alachua County.

Pictures:  Pictures taken by:  Martha B. Maddox, CEA IV, FCS, UF/IFAS Extension Alachua County and Canva.

Resources Used: 

Dietary Guidelines for Americans 2020-2025

https://www.dietaryguidelines.gov/sites/default/files/2021-03/Dietary_Guidelines_for_Americans-2020-2025.pdf

UF/IFAS EDIS #FCS8932 Cooking with Fresh Herbs, Emily Minton, and Martha Maddox https://edis.ifas.ufl.edu/publication/FY1209