Carrots are a root vegetable, usually orange in colour (though they can be purple, black, yellow, red, or white). Carrots are one of the most popular vegetables in Australia, generally only outsold by Potatoes.
Growing and harvesting
Carrots are grown from seed and take about 6 months to grow here in Tasmania. We start planting in early June for harvest in early December. Carrots grow well in deep cool soil, which is why they grow so well here in the north of Tasmania. Carrots are mechanically harvested and are washed and cooled the same day.
Look for firm Carrots with a bright orange colour and a relatively smooth skin.
Carrots are best stored whole in the fridge until you’re ready to use them. They should keep like this for at least 12 days.
Carrots can be eaten raw, or boiled, steamed or roasted. They can be grated, diced, sliced, julienned or cut into batons. Cut a raw Carrot into batons and eat them with a dip, slice them thinly and put them in a stir fry, cut them into chunks and roast them with your other root veg, or grab a whole Carrot and eat it straight out of the fridge!
Beta-carotene is the nutrient that gives Carrots their colour. Carrots are super rich in beta carotene, which our body then converts into Vitamin A, which is essential for healthy skin, our immune system and good eye health and vision. One serve (75g) of Carrots will give you 133% of your Vitamin A RDI (recommended daily intake)! They are also a source of fibre, potassium, and vitamins B6, C and K.
Try it now
For a twist on the traditional Carrot cake, try Sheri's Carrot Cake Energy Bites.