Carrots can be eaten in a variety of ways. Raw carrots should be thoroughly washed: raw vegetables may carry harmful bacteria or parasites.
Only 3% of the β-carotene in raw carrots is released during digestion: this can be improved to 39% by pulping, cooking and adding cooking oil.
Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods.
A well known dish is carrots julienne. Grated carrots are used in carrot cakes, as well as carrot puddings, an old English dish thought to have originated in the early 1800s. The greens are edible as a leaf vegetable, but are rarely eaten by humans, as they are mildly toxic.
Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.