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Vibrant orange, naturally sweet, and satisfyingly crunchy, British Carrot — known as Gajar in Hindi — is one of the UK's most beloved root vegetables and a staple in Indian kitchens worldwide. Grown in British soil for a sweeter, more flavourful result, these carrots are packed with beta-carotene, fibre, and antioxidants. From Indian Gajar Halwa and carrot sabzi to roasted sides and fresh juices, British carrots are endlessly versatile. Browse our full range in Roots & Seasonal Veggies or explore all our fresh produce in Fresh Foods.
For a classic Gajar Halwa, grate carrots and slow-cook with milk, ghee, sugar, and cardamom until rich and fragrant — a beloved Indian winter dessert. Carrots are also excellent in Gajar Matar Sabzi (carrot and pea curry), roasted with cumin and honey as a side dish, grated raw into salads and slaws, or blended into a vibrant carrot and ginger juice. They add sweetness and colour to soups, stews, and biryanis.
Store carrots in the refrigerator in a perforated bag or wrapped in a damp cloth — they keep well for 2–3 weeks. Remove the green tops before storing as they draw moisture from the root. Do not store near apples or pears as ethylene gas makes carrots bitter.
Q: What are the health benefits of carrots?
A: Carrots are one of the richest sources of beta-carotene, which the body converts to vitamin A — essential for eye health, immune function, and skin. They are also high in fibre, vitamin K, and antioxidants.
Q: Can I eat carrots raw?
A: Yes — raw carrots are delicious as a snack, grated into salads and slaws, or cut into sticks for dipping. Cooking carrots actually increases the bioavailability of beta-carotene, so both raw and cooked are nutritious.
Q: Why are British carrots sweeter than imported ones?
A: British carrots are grown in cool, moist soil conditions that encourage the development of natural sugars. The slower growing season produces a denser, sweeter root compared to faster-grown imported varieties.
