Being a root vegetable, carrots can last any where from 3 to 5 weeks. Keep them in the crisper (they want just a tad bit of humidity) but away from ethelyne producers (e.g. apples, avocados, tomatos) as it can turn the carrots bitter.

The terpenoids are what drive non-sugar flavors, so it's all about the right balance. If the carrot tastes a little bitter, then roasting it will help break down the terpenoids and release some of the natural sugars.

In the 17th century, Dutch growers cultivated orange carrots as a tribute to William of Orange – who led the the struggle for Dutch independence – and the color stuck. A thousand years of yellow, white and purple carrot history was wiped out in a generation. The Horn Carrot derives from the Netherlands town of Hoorn in the neighborhood of which it was presumably bred. All our modern, western carrots ultimately descend from these varieties. Check out the Carrot Museum