Use: You could slice them into sticks and eat them with hummus or a yogurt-based dip. If you don't like crunchy carrots, you can steam, boil, or roast them and serve them as a side dish. They also work well in savory dishes. You could also use in desserts like in gajar halwa or in carrot cakes.
If you wash them well you can retain the peel for consumption.
Storage: Fresh, whole carrots will keep for several weeks in the crisper drawer of your refrigerator.
Carrots are rich in vitamins, minerals, and fiber. They are also a good source of antioxidants.
The antioxidants alpha and beta carotene give carrots their bright orange color. The body absorbs beta carotene through the intestines and converts it into vitamin A during digestion.
They're rich in beta-carotene, a compound your body changes into vitamin A, which helps keep your eyes healthy. And beta-carotene helps protect your eyes from the sun and lowers your chances of cataracts and other eye problems.