Carrots (Daucus carota subsp. sativus) are root vegetables, typically orange, but heirloom varieties come in a range of colors, including purple, black, red, white, and yellow. These are all cultivated forms of the wild carrot, Daucus carota, which is native to Europe and Southwestern Asia. The plant likely originated in Persia and was first cultivated for its leaves and seeds. While the taproot is the most commonly eaten part, the stems and leaves are also edible.

Carrots belong to the biennial plant family Apiaceae. Young plants have a rosette of leaves while developing an enlarged taproot. Fast-growing cultivars can mature within about three months (90 days) of sowing, while slower-maturing ones may take up to four months (120 days).

Carrot roots are rich in alpha- and beta-carotene, lycopene, anthocyanins, and lutein, making them a valuable source of vitamins A, K, and B6. Black carrots are particularly rich in anthocyanins, containing around 250–300 mg/100 g fresh root weight. This makes them a potent antioxidant source, approximately 20–35 times higher than red/orange carrots and five times higher than beetroot.