Baby Bunched Carrots
Estimated Inventory, 24 ct : 22.75
This item was last sold on : 07/01/25
Description/Taste
Baby carrots are small in size, averaging 7-10 centimeters in length, and are slender, cylindrical, and conical in shape with slight tapering to the non-stem end. The skin is smooth and firm, varying in color depending on the variety, and is covered in small root hairs. Underneath the surface, the flesh is crisp, tender, and dense, also varying in color, but the most popular Baby carrots are typically grown from orange varieties. Baby carrots are crunchy with a sweeter flavor than full-grown, mature carrots.
Seasons/Availability
Baby carrots are available year-round.
Current Facts
Baby carrots, botanically classified as Daucus carota subsp. sativus are edible, underground roots that have been harvested prematurely and are members of the Apiaceae family along with parsnips, celery, and parsley. There is some confusion on what is considered a Baby carrot, and there are two main types that are mistakenly interchanged known as true Baby carrots and baby-cut carrots. True Baby carrots are bred and cultivated specifically to be harvested before they reach full size and are depicted in the photo above. There are many varieties of carrots that can be marketed under the Baby carrot name, including Nantes, Five Star Baby, Purple Dragon, and Shin Kuroda. The other type of small carrots is known as Baby-cut carrots. These roots are manufactured carrots which are ground down and shaped into thumb-sized carrots. Baby-cut carrots often overshadow true Baby carrots in the commercial marketplace, but Baby carrots, in general, are favored for their small size, crisp consistency, and sweet flavor.
Nutritional Value
Baby carrots are an excellent source of vitamin A, which can help prevent vision loss, vitamin C to protect the body from sickness, and fiber to assist with digestion. The roots also contain some vitamin K, magnesium, calcium, folate, and potassium.
Applications
Baby carrots can be consumed in both raw and cooked applications such as roasting, sautéing, stir-frying, and boiling. The young carrots do not have to be peeled, making them a time-efficient culinary asset, and contain a sweeter flavor and more tender consistency than mature carrots. Baby carrots can be shredded over salads and grain bowls, sliced for appetizer plates, or sliced and tossed into soups, stews, and curries. Baby carrots can also be pureed into sauces, roasted and fried, or baked into muffins, pancakes, and bread. Baby carrots pair well with herbs such as tarragon, thyme, cilantro, and parsley, fruits such as pomegranates and apples, nuts such as almonds and pistachios, ginger, cinnamon, and cheeses such as cheddar, feta, parmesan, and pecorino. Baby carrots will keep 4-5 weeks when stored loosely in a plastic bag with air circulation in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
Since their creation, baby-cut carrots have been one of the most purchased vegetables in supermarkets in the United States due to their convenient nature and small size. When the recession hit, more consumers were buying full-size carrots to save money, and the sales of baby-cut carrots came to a standstill. To re-inspire consumers, a marketing campaign was created in 2010 to market baby-cut carrots similarly to junk food. The carrots were marketed in bags that resembled potato chip packaging and were sold in vending machines, fast-food restaurants were offering baby-cut carrots as a healthy side dish, and billboards displayed the perfectly sliced roots with the slogan “Eat’em Like Junk Food.” This marketing campaign significantly increased baby-cut carrot sales and rebranded the small cut root into renewed popularity.
Geography/History
Carrots originated over five thousand years ago in present-day Afghanistan in Central Asia. As the roots were domesticated, natural hybrids and mutants were developed and crossed with wild and cultivated varieties creating new cultivars varying in color, size, and flavor. Carrots were then transported via seeds across Africa, Europe, and Eastern Asia and were sold during trade expeditions. Orange carrots first appeared in Europe in the 16th and 17th centuries, quickly displacing other varieties and dominating the market. Baby carrots have been around since ancient times but were not marketed commercially until the 20th century. Today Baby carrots can be found at local farmers markets, specialty grocers, and in home gardens in North America, South America, Africa, Europe, Asia, and Australia.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Miho | San Diego CA | 619-365-5655 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| Toast Catering | San Diego CA | 619-795-9135 |
| Catania La Jolla | La Jolla CA | 619-884-5350 |
| Starlite Kitchen | San Diego CA | 619-358-9766 |
| Eddie V's La Jolla - EV# 8511 | La Jolla CA | 858-459-5500 |
| Hotel Republic San Diego | San Diego CA | 951-756-9357 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| Farmer and The Seahorse | San Diego CA | 619-302-3682 |
| Park Hyatt Aviara | Carlsbad CA | 760-448-1234 |
| Culinary Kitchen Catering and Events | Coronado CA | 619-798-8477 |
| Mission Bay Beach Club | San Diego CA | 858-201-7551 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Mister A's | San Diego CA | 619-239-1377 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Vertex - Merryfield Row | San Diego CA | 619-405-8950 |
| Leila | San Diego CA | 619-550-5412 |
| Animae | San Diego CA | 619-925-7908 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| The Plot | Oceanside CA | 422-266-8200 |
| Hilton Garden Inn | San Diego CA | 858-720-9500 |
| Black Radish | San Diego CA | 619-775-7412 |
| C 2 C | San Diego CA | 619-972-9345 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Cellar Hand | San Diego CA | 334-689-2388 |
| Kingfisher | San Diego CA | 619-861-8074 |
| Green Acres Campus | San Diego CA | 858-450-9907 |
| Mabel's Gone Fishing | San Diego CA | 619-228-9851 |
| Mission Pacific | Oceanside CA | 760-450-7864 |
| Bica | San Diego CA | 619-669-5725 |
| Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
| Fernside | San Diego CA | 619-398-5156 |
| LANA | Solana Beach CA | 602-758-2596 |
| Boujiemana (La Maison) | San Diego CA | 415-710-0510 |
| Huntress | San Diego CA | 619-955-5750 |
| Hilton Mission Valley | San Diego CA | 619-543-9000 |
| Hotel La Jolla - Sea & Sky | La Jolla CA | 858-459-0261 |
| Slowly | San Diego CA | 858-352-6080 |
| Kitchens for Good - Culinary Program | San Diego CA | 619-450-4040 |
| Coco Maya by Miss Bs | San Diego CA | 858-245-3780 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Harney Sushi Oceanside | Oceanside CA | 760-967-1820 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| The Lion Share | San Diego CA | 619-564-6924 |
| Merenda | Oceanside CA | 703-459-4145 |
| Pacific Yacht Agents | Los Angeles CA | 808-214-0970 |
| Park Commons - ARE | San Diego CA | 619-295-3172 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
Recipe Ideas
Recipes that include Baby Bunched Carrots. One
is easiest, three is harder.| Damn Delicious |
|
One Pan Roasted Chicken with Fall Vegetables |
| Proud Italian Cook |
|
Roasted Carrots and Shallots, w/ Olives and Gremolata |
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