The proximate composition and carotenoid content of the fresh carrot were presented in Table 1. The values of moisture, ash, protein and lipids were all in agreement with others [30] and [31]. Bajaj et al. [32] reported the β-carotene content of fresh carrots as 8.5–85 μg/g and the result of this study (80.8 μg/g of fresh carrot) was within that range. Simon and Wolff [33] studied six typical orange carrots, representing a diverse range of fresh market carrots and one dark orange selection from the U.S. Department of Agriculture carrot improvement program grown over 3 years and three locations in the U.S. They reported that the sum of carotenes (β-, α- and δ-carotene) was in the range 63–213 μg/g of fresh carrot for the six typical carrots and 251–548 μg/g for the dark orange carrot. The predominant carotenoid in all samples was β-carotene, which represented 44–79% of all carotenes quantified. The sum of α- and β-carotene content of the carrot used in this study was 150.2 μg/g, which was in the middle range of the total carotenoids content of the six typical carrots. Heinonen [34] studied 19 cultivars of orange carrots grown in Finland and reported that the predominant carotenoids, α- and β-carotene, ranged between 22–49 and 46–103 μg/g of fresh weight, respectively. γ-Carotene and lutein were also identified in those 19 cultivars and ranged between 6.3–27 and 1.1–5.6 μg/g, respectively. The carotene contents of four varieties of raw carrots grown at six locations were also reported by Skrede et al. [35] with α- and β-carotene contents, ranging from 163 to 346 and 439 to 770 μg/g dry carrots, respectively. Compared with these two studies, the α-carotene content of the carrot in this study was much higher, with 69.4 μg/g of fresh and 427 μg/g of dry carrot. The different carotenoid contents reported in all these studies might be contributed by the differences in carrot genotype, development stage and growing conditions such as temperature and use of fertilizers [34].