Carrots were most likely domesticated in Persia and are native to Europe and Southwestern Asia. They are now a staple vegetable throughout the world.
The taproot of the carrots is generally eaten raw, sometimes used with dips, and can be cooked in a variety of dishes. The tops may also be eaten. The taproot is high in alpha-carotene and beta-carotene, as well as Vitamin K and Vitamin B6.
Opinions will vary, of course, but I think the carrots grown in Northern India - like those shown below at a roadside “stand” - are the most flavorful.
Northern India