How to Dehydrate Carrots:

Dehydrated carrots are important to have in storage because they can be used in numerous dishes, soups, and stews! You can dehydrate whole or sliced baby carrots, or sliced full-sized carrots.


  • Carrots must first be blanched. To do this, bring water to a boil then submerge the whole carrots for 5 minutes.
  • Remove from water. If using full-sized carrots, slice them now into 1/8 inch slices. If using baby carrots, these can be sliced or dehydrated whole.
  • Evenly spread on your dehydrator tray, and dehydrate at 125 degrees Fahrenheit for 10 hours.
  • Store in a vacuum and Mylar bag for later use in recipes.

Dryness Check:

A properly dehydrated carrot will “click” when dropped on the table and feel dry and not sticky to the touch. If yours do not feel this way, just put them back in the dehydrator for a few more hours!

Why Blanch?

Blanching carrots preserves the Beta-carotene which gives them their brilliant orange color! Click here to see a baby carrot that was blanched prior to dehydrating (right) compared to one that was not blanched beforehand (middle). What a difference!


For the full A to Z food dehydrating guide, get our cookbook!