I like my carrots with the skin on. Everyone I know peels their carrots.. well except my Mom; which may be why I like the skin on.
I am just curious if the paleo folks are more inclined to keep the skin on? :D
Carrot peels are anti-fungal & anti-bacterial. SO much so that it is recommended not to put too many in your compost because they may kill the bacteria and fungi that the worms use for food. So, I eat them, a little each day.
Only time I peel carrots is if I'm using them in something that I want to look particularly nice. Otherwise, I just rinse them and use them. Lots of fiber and nutrients in that thin layer.
(The pesticides, if there are any, are distributed throughout the whole carrot, unfortunately. Try to stick with organic. Ever notice how much sweeter they are anyways?)
i always leave the skin on. It is a veg that i'm sure to always buy organic, though.
growing up we'd never skin them, if it matters.
and since its somewhat related, i never peel sweet potatoes and peel about half our white potatoes.
Carrots don't really have a discernible skin to me, so I eat it. The skin looks and feels like the flesh right under the skin when you peel it, except that it's bumpier because it hasn't been run through a peeler.
Do the big huge carrots have a thicker skin, maybe?
I think this would have more to do with how you ate carrots growing up than your chosen diet as an adult.
I have to admit this is the first time I've ever heard anybody referring to skinning a carrot as peeling a carrot. When I thinking peeling I think of peeling an orange. When I think of skinning I think of carrots and potatoes. Funny.
I mix it up depending on how smooth the skins are, if the skins are fairly smooth I'll just boil them as is, but if the carrots have a lot of grooves and I don't want to feel bits of dirt in my mouth I'll skin them.
When I make boiled carrots for the baby and she smashes them around, the peels come off and get stuck all over. That's the only context in which I've ever even noticed them, and it certainly isn't enough to make me go through the bother of peeling them, though it does help me see why it might be a step in a recipe for a formal dish.