car·rot     (krt)
n.
  1. A biennial Eurasian plant (Daucus carota subsp. sativus) in the parsley family, widely cultivated as an annual for its edible taproot.
  2. The usually tapering, elongate, fleshy orange root of this plant, eaten as a vegetable.

[French carotte, from Old French garroite, from Latin carta, from Greek karton. See ker-1 in Indo-European Roots.]
 
Source: The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2000 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.

carrot

\Car"rot\, n. [F. carotte, fr. L. carota; cf. Gr. ?] 1. (Bot.) An umbelliferous biennial plant (Daucus Carota), of many varieties.

2. The esculent root of cultivated varieties of the plant, usually spindle-shaped, and of a reddish yellow color.

Source: Webster's Revised Unabridged Dictionary, © 1996, 1998 MICRA, Inc.

carrot

n 1: deep orange edible root of the cultivated carrot plant 2: perennial plant widely cultivated as an annual in many varieties for its long conical deep-orange edible roots; temperate and tropical regions [syn: cultivated carrot, Daucus carota sativa] 3: orange root; important source of carotene 

Source: WordNet ® 1.6, © 1997 Princeton University