The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in color, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot. Native to Europe and Southwestern Asia, the plant probably originated in Persia and was originally cultivated for its leaves and seeds. 

Carrots are excellent sources of Vitamin A, Biotin, Vitamin K1, Potassium, and Vitamin B6. Source: https://www.healthline.com/nutrition 

Some flavors that pair well with carrots: butter, ginger, lemon, maple syrup, orange (juice), flat-leaf parsley, sugar

Methods of Preparation Carrots can be eaten raw or cooked, but cooking carrots brings out their natural sweetness. Some common methods are:

Recipes

Apple Jicama Cucumber Slaw

Servings: 5 servings                            Source:   patijinich.com                                                                                                               

Ingredients

For the slaw:

1 Granny Smith apple

1/2 English cucumber

1/2 small jicama

1/3 cup slivered red onion

1 serrano or jalapeño chile thinly sliced into rounds

For the dressing:

¼ cup mayonnaise

3 tablespoons Mexican crema

1 tablespoon apple cider vinegar

1 tablespoon yellow mustard

Juice of 2 limes

1 tablespoon sauce from chipotles in adobo

1/4 teaspoon celery seed

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper                                                                        

Directions

To make the slaw:Cut the apple, , and jicama into thin 3-inch matchsticks. Toss in a large bowl with the red onion and chile.

To make the dressing:In a small bowl, whisk together the mayonnaise, crema, vinegar, mustard, lime juice, adobo sauce, celery seed, salt, and pepper.Pour the dressing over the vegetables and toss. This is best served within one hour of preparing.