Carrots are an exceptional source of high quality, highly fermentable fiber. This in itself supports the diverse populations within the microbiota that is desirable for better overall health. In addition, carrots are very rich in a variety of antioxidants that have demonstrated anti-inflammatory and free radical-quenching properties. There is a limited amount of research supporting both a colon cancer-reducing effect and a cardiovascular disease risk reduction for those individuals or populations that consume carrots regularly.
Lastly, carrots are one of the absolute richest sources of carotenoids: beta carotene in particular. This beta carotene is converted by the body to vitamin A on an "as-needed basis". This means that while a diet very high in carotenoids may appear to be generating massive quantities of vitamin A, the body’s metabolism of beta carotene and other carotenoids is a function of vitamin A stores and vitamin A toxicity is not generated by eating large quantities of foods such as carrots.