4 April 2022

Celebrating Carrot Day with a Quiz

International Carrot Day 4th April
Bunch of Rainbow Carrots

We’re celebrating International Carrot Day on April 4th this year and want to get you involved in the day as well. In order to do so, we’ve put together a quiz to test your knowledge on carrots, in the hope that you’ll learn something new along the way. Here at Nurtured in Norfolk we sell a range of baby veg, which includes Orange baby carrots and Rainbow baby carrots.

There are so many ways you can get involved with International Carrot Day, like baking a carrot cake, hosting a carrot theme party or just wearing orange! We thought we’d make it fun and create this factual quiz for you all, just to see how much you really know, or think you know about carrots.

There will be a series of questions below, all you have to do is guess which answer is a true statement about carrots. Answers will be revealed at the bottom of the page. Follow the quiz through to see how much you know about this veggie and to find the Carrot recipe by Nick Trataris!

Question 1

Carrots are made up of what percentage of water?

A – Carrots are 56% water.

B – Carrots are 32% water.

C – Carrots are 88% water.

D – Carrots are 70% water.

Question 2

Carrots provide an excellent source of which vitamin?

A – Carrots are high in Vitamin A.

B – Carrots are high in Vitamin D.

C – Carrots are high in Vitamin C.

D – Carrots are high in Vitamin E.

Question 3

Carrots are more nutritious when they are..?

A – Carrots are more nutritious when Raw.

B – Carrots are more nutritious when Cooked.


Question 4

Carrots were originally what colour?

A – The first carrots were Purple.

B – The first carrots were Orange.

C – The first carrots were Yellow.

D – The first carrots were Green.

Question 5

A baby carrot contains how many calories? 

A – 53 calories.

B – 42 calories.

C – 10 calories.

D – 35 calories.

Question 6

The longest Carrot according to the Guinness World Records was what length?

A – 5.6 Metres 

B – 6.2 Metres

C – 4.8 Metres

D – 7.1 Metres


1. C, Carrots are made up of 88% water.

2. A, Carrots are very high in Vitamin A. This is because Carrots bright orange colour comes from the pigment ‘beta carotene’, it is an antioxidant that our body converts into Vitamin A.

3. B, Carrots are more nutritious when they are cooked, it’s easier for the body to absorb the beta-carotene pigment.

4. A, The first Carrots were purple in the 10th century, it wasn’t until the late 16th century that the orange Carrot was developed.

5. D, A baby medium sized carrot has 35 calories.

6. B, The longest carrot recorded is 6.2 metres long by Joe Atherton.


How many did you get right? 

1-2  You’re not a large fan of carrots and don’t know all that much about them! It’s time for you to try our Baby Orange Carrots to get you started with Carrots. Our Baby Orange Carrots are sweet and strong in flavour with an earthy undertone. You can eat them cooked or raw, making them easy to work with and use in your dishes. You can roast them, shred them or even blend them to make super smoothies.

3-4  You know a good amount about carrots but you could know more! Carrots are more than just an orange veggie, it’s time to try our Baby Rainbow Carrots. These Carrots are a colourful mix of orange, yellow and purple. They are strong and sweet in flavour just like Baby Orange Carrots, with the darker/purple carrots being slightly sweeter. Heritage Carrots are the perfect roasting vegetable, due to their variety of colours.

5-6  Your carrot knowledge is impeccable! You clearly know your stuff and eat carrots regularly, it might be time for you to try that new carrot recipe. Carrots are most likely your favourite vegetable, you’ve tried every colour and you know exactly how they taste.. but have you tried pickling them? Follow the recipe below by Nick Trataris to see how you can make Rice Wine Pickled Carrots.

Rice wine pickled carrots, lemon balm

Rice Wine Pickled Heritage Carrots and Cucumber Recipe

Do you feel like you’ve done your part this Carrot Day? If not, get yourself some of our Baby Carrots (Orange or Rainbow) and follow this Rice Wine Pickled Heritage Carrots and Cucumber recipe by Nick Trataris! This is best made a day in advance to give the Vegetables time to absorb the flavour. Check out Nick Tartaris here


  • Cucumbers (2)
  • Large Heritage Carrots (4)
  • Garlic Cloves (3)
  • Bunched Coriander (1/4)
  • Rice Wine Vinegar (1 tbsp)
  • Caster Sugar (1 tsp)
  • Fresh Root Ginger (50g)
  • Soy Sauce (1 tbsp)
  • Lemons (2)
  • Gomesh Salt (Season)


  1. Slice the garlic on a mandoline to create thin slices of the clove.
  2. Peel the cucumber into 4 strips around it, leaving 4 strips of skin still on. Using the peeler, further peel at the bare strips until the seeds are reached, creating long ribbons of cucumber. Store these in water with the lemons in a separate tub for service.
  3. Repeat the same process with the carrots, peeling all the skin off this time and still stopping at the tough core.
  4. In a bowl, mix together the carrot ribbons, garlic, rice wine vinegar, soy sauce and some roughly chopped coriander.
  5. Add Gomesh Salt, Cucumber and picked Coriander Leaves when you are ready to eat.