Can You Really Get Orange Skin from Eating Too Many Carrots?
Updated: Feb. 28, 2019
It sounds too crazy to be true—but we've unearthed some research about carrots.
True or False: You can get orange skin from carrots.
True! Your skin can actually turn an orange-yellowish color. It happens when you eat A LOT of carrots (or any beta-carotene rich vegetable, for that matter). Research from the University of California, Santa Barbara shows that eating an abundance of carrots could turn your skin an orange yellowish color.
It’s a phenomenon called carotenemia. That’s right—it’s a real condition!
Learn how to wash carrots and other vegetables the right way.
What is carotenemia?
It’s a coloring of the skin that’s most noticeable on the palms of your hands and the soles of your feet. It happens when you overeat beta-carotene rich foods like carrots, sweet potatoes or pumpkins. The condition is most common in infants, and usually appears when they start to eat “real food.” (We’re not too surprised since carrots are classic baby food.) Carotenemia may sound dangerous, but it’s mostly harmless.
For adults, though, even if you eat an entire pan of roasted carrots that likely won’t be enough to turn your skin orange. You’d have to eat a bunch of carrots (like, three large carrots a day, according to Columbia University) to develop carotenemia. It should be noted that beta-carotene is converted into vitamin A in your body, so eating carrots is good for your overall health.
(Psst! Carrots weren’t always orange; they used to be white! Why are carrots orange today? Through selective breeding, farmers started growing more and more orange carrots to distinguish them from wild ones.)
You can peel carrots without pinching your fingers—here’s how.
So, what can you do if this actually happens?
It’s pretty simple, really. Just switch to a lower carotene diet. That’s it! Just reduce your intake of carrots and other orange and yellow vegetables. It can take months for your skin to return to its usual shade, but it will usually change back. (It’s not a Violet Beauregarde situation.)
For most of us, eating healthy amounts of orange and yellow vegetables will provide vital nutrients for our eyes, skin and hair. Here’s how to make perfect roasted vegetables!
Our Most Delicious Carrot Recipes
Here's a way for fans of carrot cake to have their favorite dessert for breakfast. These delicate, decadent pancakes are drizzled with sweet and spicy maple syrup that complements the sour cream and nut topping. —Leane Goering, Salem, Indiana
Before moving ahead check this guide that covers how to store carrots in all forms: whole, peeled, shredded, and cooked. No limp carrots here!
Herb-Buttered Baby CarrotsThe herb butter can be used for everything from vegetables to roast chicken, turkey, game hens—let your imagination be your guide.—Sandra Corey, Caldwell, Idaho
Roasted Autumn Vegetable SoupRoasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. —Stephanie Flaming, Woodland, California
Pina Colada Carrot SaladThis sweet carrot salad, with pina colada yogurt, macadamia nuts and green grapes, has a tropical theme. Just mix and chill out. —Emily Tyra, Milwaukee, Wisconsin
Coconut Carrot MuffinsIf you like carrot cake, you'll probably like these muffins, too. They make a neat treat for an Easter get-together! I use canned carrots to save some extra time in the kitchen. —Brittany Carrington, Tehachapi, California
Marmalade-Glazed CarrotsThis side dish is ideal when you’d like to serve your vegetables in a different way for a special dinner. Cinnamon and nutmeg season baby carrots that are simmered with orange marmalade and brown sugar. —Barb Rudyk, Vermilion, Alberta
Fennel Carrot SoupThis soup is perfect as a first course for a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds—a pleasant complement to the carrots, apple and sweet potato. —Marlene Bursey, Waverly, Nova Scotia
Creamy Carrot CasseroleMy mom and I developed this recipe to see if there was a carrot dish that even people who don't care for carrots would enjoy. So far, I haven't met anyone who hasn't liked this casserole. —Laurie Heward, Fillmore, Utah
Carrot FruitcakeEven those who don't care for fruitcake love this special holiday dessert. It's a fun way to dress up that old favorite, carrot cake. Try it—your friends and family will agree. —Ann Parden, Chunchula, Alabama
Carrot Cake ShortbreadI really love carrot cake and wanted to make a cookie that had the same flavors. These comforting cookies are just the ticket! Cinnamon, maple and vanilla make them perfect for the holidays. —Elisabeth Larsen, Pleasant Grove, Utah
Thyme-Roasted CarrotsCutting the carrots lengthwise makes this dish look extra pretty. For a little more elegance and color, garnish with sprigs of fresh thyme or parsley. —Deirdre Cox, Kansas City, Missouri
Brown Sugar-Glazed Baby CarrotsThese delicious glazed carrots come to the rescue when I’m preparing a special meal. They cook while I prepare the other dishes, and the slow-cooker simmering saves me precious oven space. —Anndrea Bailey, Huntington Beach, California
Pineapple Carrot CakeThis moist cake with cream cheese frosting is the best I've ever eaten. It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. —Jeanette McKenna, Vero Beach, Florida
Carrot Layer CakeMy sister gave me this recipe for what she calls "the ultimate carrot cake," and it really lives up to the name. When people taste it, they're bowled over by the tender, not-too-sweet cake and unexpected pecan filling. —Linda Van Holland, Innisfail, Alberta
Chutney-Glazed CarrotsCarrots slow-cooked with chutney, Dijon and ginger make a zippy side for a barbecue or potluck. We love serving these carrots with grilled chicken or beef roast. —Nancy Heishman, Las Vegas, Nevada
Spiced Carrot CakeMy mom made this cake for my birthday one year because carrot cake is her favorite. Turns out, it's my favorite, too! Now when I make it, I love it with lots of spice. The pumpkin pie spice is a perfect shortcut, but you could use a custom blend of cinnamon, ginger, nutmeg and cloves. —Jaris Dykas, Knoxville, Tennessee
Cumin-Roasted CarrotsCarrots make a super side—they are big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these spiced veggies. —Taylor Kiser, Brandon, Florida
Contest-Winning Hearty Hamburger SoupAt family get-togethers, our children always request this spirit-warming ground beef soup along with a fresh loaf of homemade bread and tall glasses of milk. This hamburger soup has robust flavor, plenty of fresh-tasting vegetables and is easy to make. —Barbara Brown, Janesville, Wisconsin
Originally Published: February 28, 2019
