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

In fact, it was introduced by the Arabs to the Iberian Peninsula and resisted disappearing with the orange color that the Dutch gave in the 16th century to carrots that are considered more conventional today. So that this unique crop is not lost, farmers in the area have a rigorous selection of seeds. Thanks to this, they have managed to preserve their differentiating characteristics, a striking yellowish interior with a wide range of purple tones arranged in concentric circles.

On the palate, this carrot from Málaga offers a surprising soft and, at the same time, sweet flavor. It is usually planted at the beginning of summer so that it can be harvested in the last days of autumn.

Thanks to its characteristics, the Málaga morá carrot can be consumed in many different ways. Raw, accompanying salads, or fried. However, it is not advisable to use them cooked, like oranges. In recent years in Cuevas Bajas a company has begun to market different products derived from this variety, such as jams, vinegars or even snacks, which are sold both inside and outside the province of Malaga.

Precisely, in this town in the Sierra Norte of Málaga, which is the largest producer of the Málaga morá carrot, a gastronomic event has been celebrated since the beginning of this century that serves 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, the people of Cueva welcome thousands of people 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 umbelliferous vegetable to be distributed among attendees.