How to Dehydrate Carrots
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Dehydrated carrots are great for making dried mirepoix or to throw in various dehydrated meals. It’s also possible to make unique snacks like carrot chips.
Snapshot
Special Prep
Blanch or steam
Temperature
135°F
Time
5-8 hours
Mass Change
Approx 90% decrease
How to prep carrots for dehydrating
Steaming or blanching carrots before dehydrating serves numerous purposes:
(Note: Steaming is recommended to avoid losing water soluble vitamins in the carrots)
- Softens the fibers for better dehydration
- Improves rehydration texture
- Preserves colour
- Reduces drying time
- Kills surface bacteria and enzymes that can cause spoilage
Here’s a basic guide on how to steam or blanch carrots for dehydration:
Prepare carrots: Wash, peel (optional), and cut the carrots into the desired size or shape (but no thicker than 1/4″)
If steaming: Using a steamer or a steamer basket in a pot, steam for 3-5 minutes. Less time is needed for shredded or match-sticked carrots (about 2 minutes). The exact steaming time may vary, so it’s important to monitor the process closely (carrots should be slightly soft but not mushy)
If blanching: Bring a pot of water to a boil and immerse the carrots in the boiling water for a short period, typically 2-3 minutes. Less time is needed for shredded or match-sticked carrots (about 1 minute). The exact blanching time may vary, so it’s important to monitor the process closely (carrots should be soft but not mushy)
Transfer to an ice bath:Â Once finished, transfer to an ice bath to prevent over cooking
Drain:Â Once cooled, drain the excess water from the beets
Dehydration:Â Proceed with the dehydration process.
How to dehydrate carrots
Basic Steps:
- Slice, chop or shred carrots into the desired size or shape (but no more than 1/4″ thick; maintain consistent thickness as best possible)
- Blanch for 2-3 minutes; carrots should be slightly soft but not mushy (30 secs-1 minute if shredded)
- Cool by rinsing with cold water or immersing in a cold or ice water bath
- Drain and arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (no over lapping)
- Place in dehydrator and dehydrate at 135°F for 5+ hours
It’s that easy!
Notes:
- A mesh liner is required for carrots (otherwise they will fall through the trays)
- Dehydrating times may vary (the water content in the carrots, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
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How do you know when carrots are fully dehydrated?
Carrots will be dry to the touch and quite stiff, but somewhat flexible. No moisture should excrete when split in half and squeezed.
Jar test: If eager, you can place your carrots in a glass jar and tightly close the lid. If you notice moisture or condensation forming in the jar within 24-48 hours (or if the carrots become soft or tacky) you know there is still moisture and more dehydrating time is needed.Â
Note: You technically can’t over dehydrate carrots. If in doubt, dehydrate until you’re absolutely certain there’s no moisture left.Â
Fresh to dehydrated conversion measurements ​
90%
The mass and weight of carrots decreases by about 90% once dehydrated.
Ex. 1 cup chopped carrots
- Pre-dehydrated:Â 135g | 1 cupÂ
- Dehydrated: 13g | 3 tbsps
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How to store dehydrated carrots:
Here are some tips to help you maximize the shelf life of your dehydrated carrots:
- Allow to cool after dehydrating before storingÂ
- Keep stored in a sealable container or bag in a cool, dry and dark place
- Using Mylar bags or vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use. Learn the pros and cons of each in our post: The Ultimate Guide to Long-Term Food Storage: Mylar Bags vs. Vacuum Sealing (Bags & Jars)
When dried and stored properly, carrots should have a shelf life of several years.
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Rehydrating Dehydrated Ingredients
When & Why to Rehydrate Dehydrated Ingredients
Knowing how much water to use for rehydration is essential for getting the best texture and flavour out of your dehydrated foods. Some ingredients are best rehydrated just before use, while others can absorb enough liquid during cooking – it all depends on how you’re using them!Â
For Dehydrated Meal Prep
- When preparing dehydrated meals for outdoor adventures, understanding the water requirements for different ingredients ensures you add just the right amount, giving you confidence in your meal creativity and preparation.
Before Cooking or Baking
- If a recipe doesn’t contain much liquid – such as stir-fries or casseroles – rehydrating beforehand prevents ingredients from staying too tough
- Pre-soaking reduces cooking time, especially for hard ingredients like beans or root vegetables
- Certain dehydrated ingredients (such as whole mushrooms or tomatoes) regain a better texture and flavour if rehydrated before cooking
- Rehydrated ingredients absorb flavors more easily when cooked, making dishes more flavorful
- Baking: Ingredients like dried fruits can be rehydrated to have a softer texture and to prevent them from drawing moisture out of the dough or batter
For Eating Raw
- If you’re eating the dehydrated ingredients uncooked, but prefer a softer texture (such as using dehydrated fruits or vegetables in a salad)
Rehydrating dehydrated carrots:
Dehydrated carrot to water ratio is typically 1 : 1 – 1.25
 Per 1/4 cup of dehydrated carrots:
Quick Simmer
- Add 1/4 cup water and bring to a boil
- Turn down heat, cover and simmer for 5 minutes
- Turn off or remove from heat and let sit for 2-3 minutes
Just Add Hot Water
- Add 1/4 cup boiling water and stir
- Let soak for 12-15 minutes
Add water & refrigerate
- Add 1/4 cup boiled water and stir
- Allow to cool, place in fridge and let soak for 24 hours
Note: it’s important to not let sit for more than 30 minutes in room temperature because of the risk of bacteria growth.
FAQs
Can I use canned carrots?
Yes, you can dehydrate canned carrots! Whenever using canned ingredients, always check the label. Choose brands that contain only carrots, water, and possibly salt, while avoiding those with additives (some additives can impact the dehydrating process)
Can I use frozen carrots?
Yes, you can dehydrate frozen carrots! As a bonus, there’s no need to thaw frozen ingredients before dehydrating.Â
Can I use an oven to dehydrate carrots?
Not unless your oven can maintain a low temperature of around 135°F (57°C). Carrots need to be dehydrated at this temperature to dry properly. If the temperature is too high, you risk either cooking the carrots or causing “case hardening,” where the outer layer hardens, trapping moisture inside and preventing proper drying.
How to Dehydrate Carrots
Dehydrated carrots are great for making dried mire poix or to throw in various dehydrated meals. It's also possible to make unique snacks like carrot chips.Â
Notable Equipment
- 1 Dehydrator
Ingredients
- 1 cup carrots, sliced, chopped or shredded
Instructions
- 1. Slice, chop or shred carrots into the desired size or shape (but no more than 1/4" thick; maintain consistent thickness as best possible)
- 2. Blanch for 2-3 minutes; carrots should be slightly soft but not mushy (30 secs-1 minute if shredded)
- 3. Cool by rinsing with cold water or immersing in a cold or ice water bath
- 4. Drain and arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (no over lapping)
- 5. Place in dehydrator and dehydrate at 135°F for about 5 hours
Notes
- Steaming is recommended over blanching to avoid losing water soluble vitamins in the carrots
- A mesh liner is required for carrots
- Dehydrating times may vary (the water content in the rice, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
Nutrition
Fat: -0.7g
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The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
