Food Lens · Produce
Baby carrots
Sweet and crisp, milder than a whole carrot's peel-on flavor.
Lens analyzedBaby carrots are full-grown carrots cut and shaped into small, uniform pieces rather than a naturally small variety, giving them a convenient, ready-to-snack shape. The peeling and shaping process is also what makes them prone to a white, chalky surface if they dry out.
Where it comes from
Baby carrots were invented in the 1980s by a California carrot farmer looking for a way to use up misshapen or broken carrots that couldn't be sold whole, turning a waste problem into one of the most popular snacking vegetables on the market.
Buying it
Look for carrots that are firm and moist-looking rather than dry, cracked, or coated in a white chalky film.
Storing it
Keep the bag sealed in the fridge, ideally with a little water inside to keep them from drying out.
Keeps about 21 days in the fridge.
In season
Peak season is July–October, though it's available year-round.
Local carrot crops peak in summer to early fall in much of North America; storage crops and large-scale supply keep baby carrots available year-round.
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