The Morá carrot is a vegetable that has been cultivated since ancient Al-Andalus in the orchards on the banks of the Genil River in Malaga, particularly in Cuevas Bajas and, to a lesser extent, in Cuevas de San Marcos. This carrot variety is the most original known.

Introduced by the Arabs to the Iberian Peninsula, the Morá carrot resisted disappearing with the orange color that Dutch cultivators gave to carrots in the 16th century, which are now considered more conventional. To ensure the preservation of this unique crop, farmers in the area rigorously select seeds, thereby maintaining its distinguishing characteristics: a striking yellowish interior with a wide range of purple tones arranged in concentric circles.

On the palate, the Malaga Morá carrot offers a surprisingly soft yet sweet flavor. It is typically planted at the beginning of summer for harvest in the last days of autumn.

Due to its characteristics, the Malaga Morá carrot can be consumed in various ways: raw, in salads, or fried. However, it is not recommended to cook them, as is common with other carrots. In recent years, a company in Cuevas Bajas has begun marketing different products derived from this variety, such as jams, vinegars, and even snacks, which are sold both within and outside the province of Malaga.

In Cuevas Bajas, the largest producer of the Malaga Morá carrot, a gastronomic event has been held since the beginning of the century to draw attention to this unique product and its derivatives: The Festival of the Morá Carrot.

Every first Sunday in December, coinciding with the harvest season, thousands of people gather in Cuevas to discover the authentic Morá carrot, which they can buy directly from producers. It is also customary for hundreds of servings of crumbs accompanied by this unique vegetable to be distributed among attendees.