Carrot is a globally important vegetable crop that provides essential bioactive constituents such as carotenoids, anthocyanins, and other phenolic compounds, and adds avor and texture to many diets across the world (Heinonen 1990). Carrots and their derived products are very diverse and require different routs of production and processing. Like other vegetables, quality of processed carrots is susceptible to degradation by numerous factors such as heat, mechanical damages, or biochemical reactions. Therefore, preserving sensory quality and nutritional composition of carrots during processing are obviously the main concerns of food processors. Although several viable processing technologies are currently available, either in industrial or household scale, a comprehensive understanding of the production, nutritional composition, and relevant processing approaches would be helpful in the utilization and preparation of carrots and related products.