Carrot Pancake | Savory Carrot Pancakes | Carrot latke

Its Spring time, one of the most beautiful season! The days are getting longer, the leaves are sprouting on plants, the birds are chirping , Bunnies and squirrels are chasing each other, and everyone seems to be in a good mood. This changing of the season rejuvenate everything.

Abundant growth in the form of grass, flowers, and delicious colorful fruits and vegetables during spring , that will make us feel nourished.

Carrots is a root vegetable, usually orange in color, though purple, black, red, white, and yellow cultivars exist. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are eaten as well. The domestic carrot has been selectively bred for its greatly enlarged, more palatable, less woody-textured taproot.

The carrot is a biennial plant . At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars need a month longer (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin K and vitamin B6, but the belief that eating carrots improves night vision is a myth put forward by the British in World War II to mislead the enemy about their military capabilities.

The United Nations Food and Agriculture Organization (FAO) reports that world production of carrots and turnips for the calendar year 2013 was 37.2 million tonnes; almost half were grown in China. Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines.