How to Dehydrate Carrots

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Dehydrated carrots are perfect for soups, stews, and a variety of different backpacking meals. 

Dehydrated carrots in a small dish

Even though carrots are available in the supermarket year-round and can last for quite a long time in the fridge, there are still a lot of reasons to consider dehydrating them. 

Dehydrated carrots that have been properly sealed are shelf-stable for upwards of a year and much lighter weight than fresh carrots. They retain their bright orange color, sweet taste, and many of their nutrients through the dehydration process. And they only need to be soaked in hot water for 15 minutes to rehydrate.

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If you have some dehydrated carrots on hand, they are easy to add to homemade soups, stews, braises, or any other dish that will be cooked in a liquid for a little bit. Dehydrated carrots are also a nice way to work some vegetables into your homemade backpacking meals. 

So if you want to get started dehydrating carrots, we’ve got everything you need to know below. 

Carrots on a blue cutting board

Prepping and Pre-Treating Carrots for Dehydrating 

Before you start prepping your carrots, make sure your counters, equipment, and hands are clean & sanitized to prevent contamination, which can spoil your batch down the line.

  • Using a sharp knife, remove the tops of your carrots. The brown cap towards the top of a carrot can be very bitter, so be sure to trim it off.
  • Peel the carrot’s skin. This too can develop a slightly bitter taste after being dehydrated.
  • Wash carrots to remove any sandy residue that might remain.
  • For slices: Cut the bottom of the carrot into 1/8 inch rounds. As you work your way up the carrot the pieces will get larger. Once the pieces are the size of a nickel, cut the carrot lengthwise and continue by cutting 1/8 half-moons.
  • For shreds: Use the large holes on a box grater to shred the carrot.
  • Pretreating carrots is optional. If desired, boil the carrots in water for 2 minutes, then remove and immediately run under cold water. 

Your carrots are now ready to be dehydrated!

Carrots before and after dehydrating

How to Dehydrate Carrots 

Arrange the carrots on your dehydrator trays using a mesh liner or parchment paper. Carrots shrink a lot when dehydrated and will fall through dehydrator trays with larger holes. 

  • Spread the carrots into an even layer. You don’t want them to be touching or overlapping. 
  • Dehydrate at 125ºF (52ºC) for 8-12 hours until the carrots are dry and hard—they should not be soft or squishy and they should snap, not bend.
  • Depending on your machine, you may need to rotate the trays every so often to promote even drying.

Equipment Spotlight: Dehydrators

If you’re in the market for a dehydrator, we recommend buying one with an adjustable temperature. This will allow you to dial in the drying temp to give you the best results for individual ingredients. The dehydrator we recommend (and use) most often is the COSORI Premium. You can also check out our best dehydrators post for a comparison of all the dehydrators we’ve used and would recommend.

How to Tell When Carrots are Done 

Carrots should be hard and/or brittle when they are completely dried. To test, let them cool, then try to squeeze a piece between your fingers. It should be hard when squeezed. Slices should break, not bend.

If it is soft, spongy, bendy, or you see any moisture squeezing out, then the carrots need to be dehydrated for longer.

Dehydrated carrots in a glass jar

How to store dehydrated carrots

When properly dried and stored, dehydrated carrots can last upwards of a year. Here are our tips for storage:

  • Let the carrots cool completely before transferring them.
  • Store in a clean, airtight container. For longer shelf life, vacuum seal.
  • Use a moisture absorbing desiccant packet if you anticipate opening the container often, or if you live in an area with high humidity.
  • Label the container with the date and any other important details
  • Place the container in a cool, dark, and dry place—inside of a pantry cabinet works well.

Vacuum sealing tips

We like to store our dehydrated food in mason jars that have been vacuum-sealed using this handheld FoodSaver vacuum sealer along with these jar sealing attachments. This gives us the benefit of vacuum sealing without the waste (and expense) of plastic vacuum sealing bags. Since the jars are clear we make sure we store them in a dark spot in our pantry to keep them out of direct light.

Dehydrated carrots in a small dish

How to use

To rehydrate dried carrots, add them to boiling water for 10-15 minutes, or use them in meals that are liquidy and will cook for a bit.

Here are a few ideas on how to use dehydrated carrots:

  • Add to soups, stews, or casseroles
  • Rehydrated and use in fried rice
  • Add rehydrated carrot shreds to marinara sauce to sneak in some veggies
  • Rehydrate shreds and use in carrot bread or muffins
  • Dehydrated Minestrone Soup
  • Veggie add-in for DIY Ramen

Fresh to dry conversions

1 cup (115g) fresh = 3 tablespoons (6g) dried16 cal 0 fat 4 carb 0 protein 123mg pot.

Dehydrated carrots in a small dish

Dehydrated Carrots

1 cup (115g) fresh = 3 tablespoons (6g) dried
Author: Fresh Off The Grid
5 from 1 rating
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Prep Time: 10 minutes
5 servings



  • 10 medium carrots, see note 1


  • Start with clean hands, equipment, and countertops.
  • Peel, wash, and slice the carrots—
    For carrot slices: Using a sharp knife or mandoline, cut the zucchini into ⅛" slices. From there, you can cut them into half-moons or quarter slices if you like.
    For carrot shreds: Use the large holes of a box grater and shred the carrot.
  • Arrange the carrots on dehydrator trays, utilizing a mesh liner to prevent the carrots from falling through the holes as it shrinks.
  • Dehydrate at 125ºF (52ºC) for 8-12 hours until the carrots are dry and brittle—they should break, not bend (see note 2).

Storage Tips

  • Let the dried carrots cool completely before storing.
  • Short-term storage: If carrots will be consumed within a few weeks, store in a ziptop bag or sealed container on the counter or in a pantry.
  • Long-term storage: Condition by loosely packing the dried carrots in a transparent, airtight container. Leave it on the counter for a week and check it daily for signs of moisture. If condensation appears, return the carrots to the dehydrator (unless there are signs of mold—then, throw out the whole batch). Shake occasionally to keep the pieces from sticking together.
  • After conditioning, store in an airtight container in a cool, dark place for up to a year. Vacuum sealing will help extend the shelf life and quality of the carrots.


Note 1: Use any amount that will fit into your dehydrator. As a general estimate, 2 medium carrots = 1 cup sliced carrot = 3 tablespoons dehydrated
Note 2: Total time will depend on your machine, total dehydrator load, humidity in the air, and air temperature. 8-12 hours is a range and you should rely primarily on the feel and texture of the carrots to determine doneness.
Carrots should be dry and hard in texture when properly dried. To test, remove a slice and let it completely cool. It should break, not bend. If they have any signs of remaining moisture, put them back into the dehydrator or oven to dry longer.

Nutrition (Per Serving)

Serving: 3tbsp (dried) | Calories: 47kcal | Carbohydrates: 11g | Protein: 1g | Potassium: 368mg | Fiber: 3g | Sugar: 5g

*Nutrition is an estimate based on information provided by a third-party nutrition calculator

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