Dehydrating vegetables allows you to store them for later use in soups or to be reconstituted for baby food or other recipes. You can dehydrate many vegetables, including carrots. While many people use food dehydrators to dry vegetables, a dehydrator is not necessary to accomplish this. In addition to using a dehydrator, you can also dry carrots and many other vegetables using the oven-drying method. Proper preparation will help your carrots dry properly.
Wash whole carrots with a vegetable scrubber or nylon mesh scrubber to remove dirt and debris. Dry the carrots with a clean kitchen towel.
Place the carrots on a cutting board and cut them into 1/8-inch thick slices, using a sharp knife. Discard the end of the carrots where the greens grow.
Steam the carrot slices for three minutes, using a steamer or a pot with a removable steaming rack. Remove the carrots from the steamer and place them in a colander to dry for several minutes.
Preheat your oven to 140 degrees Fahrenheit. Lay the carrot slices in a single layer on the cookie sheet. Place an oven thermometer on the cookie sheet to help monitor the temperature throughout the drying process.
Set the carrots in the oven and leave the oven door propped open a couple inches so moisture can escape. Adjust the oven temperature, as needed, to maintain a temperature between 140 and 150 degrees Fahrenheit with the oven door propped open. Use the oven temperature as your guide.
Check the carrots every 30 minutes. The carrots are fully dehydrated when they feel hard and brittle. The drying process is slow and can take six to ten hours.
Remove the cookie sheet from the oven when the carrots are fully dehydrated. Set the cookie sheet on a cooling rack and allow the carrot slices to cool completely.
Store the dehydrated carrots in a glass jar with a tight-fitting lid. Keep them in a cool, dark place such as your pantry.