Carrot (Daucus carota subsp. sativus) is a root vegetable with total production, including turnips, reaching approximately 41 million tons in 2020. Carrots have high nutritional value and provide a rich source of bioactive compounds that significantly benefit human health, including carotenoids, vitamins, and minerals. The popularity of carrot consumption is on the rise, attributed to its recognition as a natural antioxidant source that may help prevent chronic diseases, along with its industrial advantages. Following the harvest, carrots that fail to meet the consumer market’s quality standards and size and shape requirements are discarded and often repurposed as cattle feed. This plant is also utilized across various industries, with carrot peels, tops (green leafy parts), pulp, seed oil, pomace, and residue after juice extraction considered by-products. The primary bioactive phytochemicals in Daucus carota by-products include carotenoids, polyacetylenes, phenolic compounds, dietary fiber, and minerals, predominantly extracted from carrot peels and tops. Due to these valuable components, Daucus carota by-products are preferred in food, animal feed, pharmaceutical and cosmetic industries, and agriculture. The energy sector also utilizes carrot by-products for various purposes.