What Classification Do Carrots Fall Under?

December 5, 2025 •

4 min read

Domesticated carrots, specifically the orange variety known today, originated from a wild ancestor in Central Asia and belong to a large family of plants. The question of what classification do carrots fall under reveals a fascinating journey through botanical taxonomy, placing this familiar root vegetable within a precise scientific framework. From its kingdom to its genus, the carrot's classification highlights its unique biological properties.

Quick Summary

This article provides a comprehensive overview of the carrot's botanical classification, detailing its place within the plant kingdom. It explains its designation as a dicot and its membership in the Apiaceae family, alongside other well-known herbs. Key characteristics like its biennial life cycle and taproot structure are explored, offering insight into its growth and development.

Key Points

Daucus carota: The official scientific name for the wild carrot species.
Apiaceae Family: The carrot belongs to the Apiaceae family, which also includes parsley, celery, and parsnips.
Root Vegetable: From a culinary standpoint, carrots are classified as root vegetables because the edible part is the plant's underground taproot.
Dicot: Botanically, carrots are dicotyledons (dicots), characterized by two seed leaves and a taproot system.
Biennial Plant: Carrots are biennial, meaning they form their root in the first year and flower and seed in the second.
Wild Ancestry: The domesticated carrot we know today is a subspecies of the wild carrot (Daucus carota).
Origin: The carrot is believed to have originated in Central Asia, with early cultivated varieties being purple and yellow.

The Complete Botanical Classification of the Carrot

The carrot, scientifically known as Daucus carota, is a common root vegetable with a precise and detailed place in the biological classification system. Understanding its taxonomic ranking provides valuable insights into its relationship with other plants and its unique biological features.

Kingdom: Plantae

As a living organism that is eukaryotic and multicellular, the carrot first and foremost belongs to the Kingdom Plantae, the plant kingdom. This places it in the same vast category as all other trees, flowers, and mosses on the planet.

Division: Magnoliophyta

Within the plant kingdom, carrots are part of the Magnoliophyta division. This is the division of flowering plants, or angiosperms, characterized by having flowers and producing seeds enclosed within a carpel. This trait is evident when the biennial carrot plant produces its flowers and seeds in its second year.

Class: Magnoliopsida

Carrots fall under the class Magnoliopsida, making them a dicotyledon, or dicot. Dicots are a group of flowering plants distinguished by having two embryonic seed leaves (cotyledons), a network-like pattern of leaf veins, and a taproot system, which is where the edible part of the carrot comes from.

Order: Apiales and Family: Apiaceae

Moving down the taxonomic ladder, the carrot's order is Apiales, and its family is Apiaceae. This family is also known as the Umbelliferae family, named for the umbel-shaped flower clusters, which resemble small umbrellas. This family is home to many other familiar plants and herbs, including celery, parsley, parsnip, and dill, all sharing a similar characteristic flower structure. Some members of this family, such as hemlock, are highly toxic, highlighting the importance of careful identification.

Genus: Daucus and Species: Daucus carota

The genus for the carrot is Daucus. The wild carrot species is Daucus carota, which is commonly known as Queen Anne's lace. The familiar, cultivated carrot we eat today is a subspecies, Daucus carota subsp. sativus, a domesticated form that has been selectively bred over centuries for its larger, more palatable taproot.

Carrots vs. Parsnips: A Taxonomic and Culinary Comparison


Feature	Carrot (Daucus carota)	Parsnip (Pastinaca sativa)
Appearance	Typically orange, but can be purple, yellow, or white; conical shape.	Creamy-white, long, and tapered, often thicker than a carrot.
Family	Apiaceae.	Apiaceae.
Flavor Profile	Sweet and crisp when raw; earthy and sweeter when cooked.	Earthy, spicy, and sweeter than carrots, especially after cooking.
Primary Nutrient	Rich source of beta-carotene, which is converted to Vitamin A.	Higher in folate, potassium, and vitamin C.
Culinary Use	Eaten raw in salads, cooked in stews, or juiced.	Best when cooked (roasted, mashed, or added to soups) to bring out its sweetness.
Texture	Crunchy and firm.	Denser and slightly starchier.

Key Characteristics of a Dicot Root Vegetable

Being a dicot and a root vegetable means the carrot possesses specific traits that govern its growth and structure.

Taproot Structure: As a true root vegetable, the edible part of the carrot is its main taproot, which grows downward to store the plant's nutrients. This distinguishes it from other underground vegetables like potatoes, which are tubers (modified stems).
Biennial Life Cycle: Carrots are biennial plants, meaning their life cycle spans two years. In the first year, the plant develops its leaves and large, fleshy taproot. It is during this first year that the root is typically harvested. If left to continue its growth, the plant will flower and produce seeds in the second year before completing its life cycle.
Reticulate Venation: The leaves of the carrot plant display a net-like or reticulate venation pattern, a defining feature of dicots.
Umbelliferous Flowers: The Apiaceae family is known for its compound umbels, or umbrella-like flower clusters. These small, white or pinkish flowers are a prominent feature of the carrot plant in its second year.
Secondary Growth: As a dicot, the carrot plant undergoes secondary growth, which allows its stem and root to thicken over time. This is especially evident in the development of the thick, fleshy taproot that we consume.

Conclusion

In conclusion, the classification of the carrot places it firmly within the scientific world of botany as Daucus carota. From the broad Kingdom Plantae to its specific Apiaceae family, each level of its taxonomy reveals important biological details about its structure, growth, and relation to other plants. As a dicot, it exhibits characteristics like a taproot and reticulate venation, distinguishing it from monocots. Its classification as a root vegetable is a culinary term for the edible taproot, but its scientific identity as a member of the Apiaceae family, along with celery and parsnips, provides a deeper understanding of its place in the plant world. The next time you enjoy a carrot, you can appreciate not only its nutritional value but also the fascinating botanical journey it represents.

Frequently Asked Questions

While commonly used as a vegetable in cooking, carrots are botanically a root vegetable, as the edible part is the plant's taproot. Only fruits can be used for jam-making under EU law, and due to a Portuguese delicacy, carrots were once granted an exception, adding to the confusion.

A carrot belongs to the Apiaceae family, which is also known as the Umbelliferae family. This family is known for its distinctive umbrella-like flower clusters, called umbels.

Carrots are dicots, or dicotyledonous plants. Key characteristics of dicots include having two embryonic seed leaves, a taproot system, and a network of veins in their leaves.

The edible part of the carrot is its fleshy taproot, which is a modified underground root that stores large amounts of sugars and nutrients for the plant.

The characteristic orange color of carrots comes from beta-carotene, a pigment that is a rich source of Vitamin A. However, carrots can also come in other colors like purple, white, and yellow.

The Apiaceae family is home to many familiar herbs and vegetables, including parsley, parsnips, celery, dill, and coriander.

The wild carrot, Daucus carota, is a thinner, often bitter plant. The domesticated carrot, Daucus carota subsp. sativus, has been selectively bred over centuries to have a sweeter and larger taproot for consumption.