They can be eaten raw in salads if you like a little bitterness in your food. Chopping them up finely with some garlic and vinegar can cut the bitterness, and this makes a simple "pesto vinaigrette" that can be spread on bread or used as a marinade. Carrot tops can be sauteed with other vegetables with olive oil and garlic, and added to a variety of dishes such as casseroles, pizzas, and burritos. They can be cooked into soups and stews, and added to eggs.
The Carrot Museum has a bunch of recipes for carrot greens here, and they all look tasty!
Ingredient Spotlight: Shungiku
(Image: Kathryn Hill)