Daucus carota, commonly known as wild carrot or Queen Anne’s lace, is an herbaceous, biennial plant with clustered white flowers which resemble lace. There are various subspecies and varieties of carrots, many with inedible roots. Daucus carota sativus is a domesticated subspecies with enlarged roots and a sweet taste. Carrots are widely used in many cuisines and are especially popular in salads. Carrots are also eaten boiled, steamed, or cooked in soups and stews. Carrot oil has a long history of use in massage products and as a facial oil.

Carrots contain high quantities of β-carotene, and the carotenoids found in carrots act as anti-oxidants. They defend against oxidative damage and are involved in scavenging reactive oxygen species. Additionally, carotenoids are photo-protective compounds as they protect the skin from UV-induced photo-oxidation. Carotenoids also protect against the development of a sunburn reaction.