Even though they do contain carbohydrates, raw carrots are considered to be a low-glycemic vegetable and are a 16 on the GI scale; therefore, they are a vegetable that will not cause a large or rapid spike in blood sugar levels. In fact, carrots are rich in beta-carotene, which has been shown to protect certain individuals from developing Type 2 diabetes. One cup of carrots has approximately 11 grams of carbohydrates, and diabetics are encouraged to eat only 45-60 grams of carbohydrates at each meal. Many people like to eat carrots candied with brown sugar and butter, but that method of preparation is clearly not the best choice for diabetics; however, carrots may be eaten either cooked or raw, and the nutritional content and glycemic index will not vary greatly. Remember that moderation is key as you chomp away on carrots.