This root contains more carotenoids (the antioxidants that give carrots their yellow-orange pigment) than any other vegetable.  Carotenoids may protect against certain types of cancer, heart disease, and cataracts.  Beta-carotene in carrots are converted by the body into vitamin A, essential for healthy skin and a strong immune system.  Carrots also contain  soluble fiber, vitamin C, and bone-strengthening calcium.

Sourced from:  http://www.wholeliving.com/photogallery/power-foods-book?xsc=whlmag_012011#slide_8

Preparation

Combining carrots with a little healthy fat -- for instance, tossing them in a salad with a vinaigrette -- will help your body absorb their beta-carotene more fully (since it is fat-soluble).  Carrots are better for you when cooked. While they are great raw, when cooked, they release more beta carotene (vitamin A). It’s best to cook carrots with the peel intact.

Try steaming carrots - place carrots in a basket or colander, covered, over simmering water until crisp-tender, about 5 to 7 minutes. Just be sure not to reduce them to mush -- overcooking carrots can destroy all that precious beta-carotene.

Storage

If the leafy tops are attached, trim them down immediately to one inch; otherwise the roots will go limp and lose nutrients more quickly. Compost or discard the greens, or toss them into a salad (they taste a bit like parsley). Stored in an airtight container in the refrigerator, carrots without their tops will stay fresh for about two weeks.

Sourced from:  http://www.doctoroz.com/videos/produce-prep-raw-or-cooked

Canning

For information and recipes on how to can carrots go to:  http://www.uga.edu/nchfp/how/can_04/carrots_sliced.html

Freezing

For information and recipes on how to freeze carrots go to:  http://www.uga.edu/nchfp/how/freeze/carrot.html

Long-term Stoarge

Carrots will keep best when stored at 32f and 90-95% humidity.  Under these conditions carrots will keep 4-6 mths.

Pickling Carrots - http://www.uga.edu/nchfp/how/can_06/pickled_carrots.html