Carrot Seed Oil - What is it?
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Carrot Seed Oil - What is it?

Last Updated: 07/21/2025

About the Oil

Carrot seed essential oil is steam-distilled from the dried seeds of Daucus carota L., a flowering plant in the Apiaceae family. The oil possesses a woody-earthy, herbaceous aroma and is rich in sesquiterpene alcohols, primarily carotol, which makes up 66–76% of the essential oil by weight.

Traditionally valued for its skin-regenerating, anti-inflammatory, and antimicrobial properties, this oil has recently gained attention for its potent mosquito repellent effects—comparable to DEET in laboratory tests.

 

Why You Would Use Carrot Seed Essential Oil

  • As a natural mosquito repellent with proven deterrent activity
  • For its antioxidant and antimicrobial skin benefits
  • To support wound healing and tissue repair
  • In formulations aimed at protection, purification, and rejuvenation


Clinical Findings

Study Participants & Duration Key Results Reference

Repellent activity (K&D bioassay)

In vitro exposure to Aedes aegypti and Anopheles quadrimaculatus using  treated organdy cloth

Carrot seed oil and carotol  showed biting deterrence  comparable to DEET at 10 µg/cm²

Ali et al.,2018

Residual repellency (cloth path bioassay)

In vivo human testing over 120 minutes

Carrot seed oil (25–50 µg/cm²) maintained repellency for 2 hours; less effective than DEET at lower doses

 

Ali et al.,2018

Essential oil composition

GC-MS analysis of Turkish Daucus carota seeds

Major compound carotol (66.78%), plus daucene,  farnesene, and germacrene D

Özcan & Chalchat, 2007



Behind The Science

Carrot seed essential oil’s standout compound is carotol, a sesquiterpene alcohol shown to possess both insect-repelling and synergistic properties. In mosquito assays, carotol alone performed nearly as well as DEET. When blended, the combination required only half the dose to achieve full deterrent activity—demonstrating synergy rather than mere additive effects.

Carotol-rich oil also contains secondary terpenoids (muurolene, farnesene, and daucol) that may contribute to its broad bioactivity spectrum, including antifungal, antibacterial, and anti-inflammatory mechanisms.


How and Where It Grows

Carrot plants are cultivated globally, especially in temperate and Mediterranean climates. The seeds used for oil production are typically harvested at maturity and steam-distilled. According to research from Turkey, the essential oil yield is approximately 0.83–1.01% of seed dry weight, with variation influenced by climate, soil, and genotype.


Use in Ancient Medicine

While less documented in folk medicine than the root, carrot seeds have long been used in Ayurvedic and European herbalism for their diuretic, carminative, and detoxifying properties. The essential oil is considered stimulating and cleansing, particularly in topical and aromatic uses. Historically, it has also been employed to relieve skin ailments and support digestion.

 

Symbolism

Carrot seed symbolizes renewal, protection, and resilience. With its strong grounding aroma and regenerating qualities, it serves as a botanical ally in formulations aimed at fortifying boundaries, repelling external threats (like mosquitoes), and restoring skin integrity. Its earthy character connects deeply with themes of rootedness and self-reliance.

INFORMATION provided is intended for informational purposes only and is not meant to diagnose, treat, cure, or prevent any disease. Statements have not been evaluated by Health Canada or the FDA. Please consult a qualified healthcare provider before using essential oils for therapeutic purposes.

 

References

  1. Ali, A., Radwan, M. M., Wanas, A. S., & Khan, I. A. (2018). Repellent activity of carrot seed essential oil and its pure compound, carotol, against mosquitoes. Journal of the American Mosquito Control Association, 34(4), 272–280. https://doi.org/10.2987/18-6751.1
  2. Özcan, M. M., & Chalchat, J. C. (2007). Chemical composition of carrot seeds (Daucus carota L.) cultivated in Turkey: characterization of the seed oil and essential oil. Grasas y Aceites, 58(4), 359–365. https://doi.org/10.3989/gya.2007.v58.i4.447