Carrots were native to Afghanistan, cultivated in the Mediterranean region as early at 500 B.C. and they spread throughout Europe. The Dutch have also been credited with their cultivation from wild carrot stocks in the Middle Ages. In 1600's England, stylish ladies used the feathery leaves for adornment on their hair and hats.  Today, carrots come in all ranges of size, from tiny finger size to round and squat on up to foot long and thin, and in a range of colors from pale creamy white, yellow, orange, orange/red to bright red. Carrots are nutritional power houses, loaded with vitamin A. They are low in calories, with one medium sized carrot worth 30 calories. Carrots are available year around. 

Chose carrots that are firm, clean and well shaped with bright color. Carrots with tops should have deep green and fresh looking tops.

Yield: Allow 1/4 pound per person, or 1 medium sized bunch for 4 servings. One large carrot yields about 1 cup shredded.

Carrots store easily in refrigeration for up to 3 weeks. 

Carrots can be baked, steamed, boiled, shredded raw or eaten out of hand. Carrot juice is another way to enjoy this versatile vegetable. Here are some more methods to enjoy carrots.Peel with a vegetable peeler. 
Shred or slice in salads. Cut on the diagonal or into "coins" or match stick-sized strips. Steam, boil, microwave or stir-fry. 
Season with margarine and fresh herbs. Munch for snacks. Shred and season with olive oil, lemon juice or vinegar and thyme. Make a salad with shredded carrots, raisins and mayo-based salad dressing. 
Add to soups and stews. Roast along with meats and poultry. 

Nutrition Information: 
Fat and cholesterol free. Low sodium. Good source of fiber. High in vitamin A. A leading source of vitamin A from beta carotene. 

Here is a link to Bug's favorite root vegetable.
http://www.veganchef.com/carcat.htm

http://www.goaskalice.columbia.edu/0683.html

One of the best sites yet!:
http://www.dole5aday.com/encyclopedia/CARROTS/CARROTS.html