Plant pigments such as anthocyanins and carotenoids have been shown to be benefi cial to human health. Therefore, carrotlines of diff erent colors have been recently developed. This study aimed to characterize terpenoid, carotene, anthocyanin,and soluble solids content and antioxidant activity levels in orange, yellow, black, and purple carrots to develop new colorcarrot cultivars with more nutrients, health benefi ts, and consumer acceptance. Both individual and total terpenoid contentgreatly varied among breeding lines. Each line had a unique composition, and there was no general pattern between color andterpenoid content. Orange carrot roots had high levels of α-carotene, β-carotene, and total carotenoids compared with yellow. Red carrots were characterized by high lycopene content, and black carrots exhibited identical levels of lycopene content toyellow carrots. Leaf tissues contained lutein as the main carotenoid followed by β-carotene. There was no clear relationshipbetween leaf and root carotene profi les and content. Black and purple root colors were determined by composition and amountof anthocyanin compounds, and about fi ve major compounds were detected in this study. Total anthocyanin content was highin solid black carrots and decreased as the interior root color contained more yellow, with low and trace levels in purple andorange carrots, respectively. Soluble solid content ranged between 4.0 and 9.5 °Brix among lines. Anthocyanin content washighly correlated with antioxidant activity. Each color of carrot contained diff erent levels of the tested compounds and mayrequire extensive breeding to obtain desired levels.