I think OP is making a joke about how the "Haunted Cronenberg-ass" carrots being unexpected rather than saying they are no good as people seem to be assuming. All you see until you harvest is the green and maybe a bit of the colour so it is unexpected when they look like Eldridge horrors.

I did want to throw out my two cents to people making critical comments to explain one reason why someone wouldn't eat those. If I harvested these, they would go into the compost pile to recycle the nutrients for next season. I'm not saying they shouldn't be eaten, but I wouldn't.

I have irrational fear of pathogens on food. I know it's irrational. Part of the work I do involves going into deep pump wells for sewage systems which is where all the gross stuff accumulates over time. No problem with that because I practice good hygiene. It's gross but whatever I'm not bringing snacks with me. Soil is also fucking disgusting. Again, it's okay when I am gardening because I wear gloves (mostly to protect against getting cuts or scrapes which could get dirt in them) and I also wash my hands and clean my nails when I come inside. But I need to peel or scrub root vegetables before I eat them. If there is any chance that some weird dirt is still there in one of the wrinkles, I can't eat it. It's not a conscious choice. My sympathetic nervous system goes into overdrive and my digestive system just decides to stop working so I know if I force myself to eat it's just going to sit there like a brick and I will feel awful even though the food itself is not hurting me.

These would take so much effort to clean it would just not be worth it. It would be difficult to crack open and to hold the small bits to brush. Soaking in still water or soaking in turbulent water like I do with potatoes before curing for storage doesn't work. I've tried. If I just had a small patch or this was my entire harvest, I might put in the effort. But when my carrots survive the mammals and make it to maturity, I usually have several pressure canner loads worth and this just isn't worth it.

Some of this fear comes from canning practices. Pressure canned veggies need to be washed and peeled because of the risk of botulism. The high heat and pressure does kill the pathogen but you can't be sure the interior of the canner is uniformly heated, so excluding the pathogen is another step. Acid foods which are water bath canned help prevent botulism from multiplying by being acidic, but you are also supposed to heat them again before eating. So yeah, I know the risk with fresh foods is rare because the pathogens don't really have time/the environment to multiply and become harmful but that doesn't really matter to my nervous system 🤷‍♀️

I don't need anyone telling me that I am wrong, that this is wasteful or to give me unsolicited advice. I am just sharing so that folks can understand one reason why people might not be able to use these and that it's not a conscious choice.