Root quality is best when soil temperatures are 60° F to 70° F.
The shape of the root is determined within the first few weeks after germination when the new plant extends its taproot deep into the soil. If it encounters obstacles (such as rocks or high water table) or is damaged, shape and quality of the root will suffer.
Carrots are slow to germinate (1 to 3 weeks), and often germinate unevenly over a period of several weeks. Germination temperature: 50° F to 85° F.
Unlike most vegetables, carrots are more nutritious when eaten cooked than eaten raw. Due to their tough cellular walls, most of the nutrition is undigestible. Cooking partially dissolves cellulose-thickened cell walls, releasing the nutrients by breaking down the cell membranes.