How to Dehydrate Carrots (Dehydrator & Oven)

To dehydrate carrots, peel them, slice them ⅛ inch thick, blanch them in boiling water for 3½ minutes, then dry them at 140°F until they are tough to brittle. In a dehydrator that takes about 10-12 hours. Dried carrots keep for months, take almost no space and drop straight into soups, stews and trail meals. These times and temperatures follow university extension guidance, and this page also covers the oven method, storage and how to rehydrate them.

Preparing the Carrots

1. Choose crisp, tender carrots. Limp or woody ones dry poorly.
2. Wash and peel. Cut off the tops and the root tip.
3. Slice evenly. Cut slices or strips about ⅛ inch thick. A mandoline or a sharp knife with a steady hand works. Even thickness means the pieces finish together.

Blanching

Blanch the carrots in boiling water for 3½ minutes. Blanching stops the enzymes that cause color and flavor to fade over time, which matters for carrots stored for months. Drain them right away and cool them in cold water so they stop cooking, then pat them dry so surface water does not add drying time. Our vegetable dehydrating guide lists blanching times for other vegetables.

Drying in a Dehydrator

1. Spread the carrots in a single layer on the trays with small gaps between pieces.
2. Set the dehydrator to 140°F.
3. Dry for about 10-12 hours. Check after 8 hours and remove pieces as they finish, since thinner pieces dry first.
4. Rotate trays partway through if your dehydrator has uneven airflow. See horizontal vs vertical airflow.

For other foods, the dehydrator temperature and time chart lists settings by food.

Drying in an Oven

North Dakota State University Extension gives oven directions for carrots: set the oven to 140-145°F, leave the door open 2 to 6 inches, and use a fan to move the air. Oven drying can take about twice as long as a dehydrator. Many home ovens will not go that low, so a dehydrator is more reliable. If you are trying it anyway, see can you dehydrate in an oven.

How to Tell They Are Done

• Finished carrots are tough to brittle throughout.
• There should be no moist or soft spots when you bend or snap a piece.
• Let a piece cool to room temperature before testing it, since warm carrots feel softer than they will when cool.

If in doubt, dry them longer. Under-dried carrots are the main cause of spoilage in storage. Conditioning helps catch leftover moisture, and our guide on conditioning dehydrated food explains how.

Storage

Cool the carrots completely, then store them in dark glass jars or moisture-proof containers. NDSU Extension puts storage at 6-12 months. Keep them in a cool, dark, dry spot and check the jars during the first week for any moisture or condensation. If you see any, dry the carrots again. Our guide to storing dehydrated food covers jars and other options, and how long dehydrated food lasts gives shelf life ranges.

Rehydrating Dried Carrots

NDSU’s method for root vegetables is to cover the carrots with cold water, soak about an hour, then simmer them until tender. For soups and stews you can skip the soak and add the dried carrots straight to the pot with extra liquid. See how to rehydrate dehydrated food for ratios.

Quick Answers

Do I have to blanch carrots before dehydrating?

Extension guidance calls for it. Unblanched carrots are not unsafe when fully dried, but they lose color and flavor faster in storage.

Can I make carrot chips instead?

Yes. Chips use a different goal, a snack that is crisp all the way through. See our carrot chip recipe.

How long do dehydrated carrots last?

NDSU says 6-12 months in dark glass jars or moisture-proof containers.

Why are my dried carrots leathery instead of brittle?

They are not dry enough or the slices were too thick. Keep drying and cut thinner next time.

What temperature is best?

140°F is the standard extension temperature for vegetables. Much higher can harden the outside before the inside dries.