Vegetables are the major sources of plant bioactive components required for the proper functioning of body. The carrot consumption has cosmopolitan distribution throughout the globe with temperate regions as the major producers. Carrot is considered as a rich source of fibers, vitamins, minerals and various secondary metabolites particularly terpenoids and phenolics. Carotenoids are the main class of the terpenoids and available in appreciable quantities. Presence of the carotenoids, a provitamin A, in carrot regards them as the cheap source. Color of the roots is an important characteristic emerging due to presence of the bioactive components associated with red, orange, yellow and purple colors arising due to lycopene, carotene, lutein and anthocyanins. The ideal storage temperature of the carrots is below the room temperature as higher temperatures decrease shelf life. The perishable nature of the roots has led to the development of new techniques of preservation of different processed form of carrot. The preservation of carrot in the different forms has significantly found to improve the marketability with minimum postharvest losses. The present chapter is an effort of documenting the nature, composition, nutritional properties and utilization of the carrots. The present chapter also describes the existence of different colorants, their extraction procedures, and various associated health benefits of carrot.