Carrots are highly prized for their nutritional value, particularly their rich content of beta-carotene, which the body converts into Vitamin A, essential for good vision. They are incredibly versatile in the kitchen, enjoyed raw as a crunchy snack, grated into salads, juiced, roasted, boiled, stir-fried, or added to soups, stews, and casseroles. They are also a common ingredient in baking, especially in carrot cakes.
