Carrots are rich sources of carotene, ascorbic acid and are known as vitaminized food with moisture, protein, fat, carbohydrates, sugars and fiber. The carrots are the unique roots rich in carotenoids and have a characteristic flavor due to the presence of terpenoids and polyacetylenes. The mono terpenoids and sesquiterpenoids are the dominant terpenes and the falcarinol compounds constitute polyacetylenes. The harsh carrot flavor is masked to an acceptable limit by the late development of sugars in the root during growth. The variance in the pigments results in the formation of red, orange, yellow, purple, black and white roots. The pigments present in different colored roots have widespread medicinal properties towards human health, viz. lutein in the yellow carrots acts in the development of macular pigments essential for the normal eye functioning. Carrots are consumed either raw or cooked and processed into value added products viz. canned carrots, chips, candy, kheer, halwa, powder, juice, beverages, preserve and intermediate moisture products. Carrots have been already used for the preparation of soups, beverages, wine, stews, curries, pies and jams as blending agents. This paper revealed the nutritional and processing aspect of the carrot.