Browse our sweet and earthy collection of carrot recipes, including Paul Heathcote's carrots with tarragon and garlic, Vineet Bhatia's carrot fudge and Christoffer Hruskova's carrot sorbet.

The carrot is a root vegetable that is an excellent source of beta-carotene (which is converted to vitamin A in the body), potassium and vitamins K, B1, B2 and B6. Thought to have originated in Afghanistan, the vegetable has a number of varieties including orange, purple and white.

As an ingredient, they are quite versatile; their sweetness means they can be used in desserts, but they are also used in salads and as an accompaniment in meat dishes.They can be eaten raw - perhaps with a hummus dip - or can be boiled, steamed or roasted as well.