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: 

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: