How to Dehydrate Carrots

Imagine how much easier life would have been for the pilgrims if they would have only had food dehydrators.  The pilgrims would have been able to dry tons and tons of vegetables for winter and provide hot and hearty stews for their peeps.

But I suppose they would of needed electricity for that.  Oh well, at least this pilgrim has electricity.

Making dehydrated carrots requires two easy steps.

  1. Slice clean carrots 1/4 -inch thick
  2. Place carrots on dehydrator trays and turn the food dehydrator on {about 6 hours}

Once the carrots are fully dried, place them in an airtight container and store in a cool, dark place.

Pretty easy stuff if you ask  me.

Mavis wants to know – What is the strangest thing you have dehydrated?

Looking for more ideas on how to use your food dehydrator? Check out Mary Bell’s Complete Dehydrator Cookbook. Amazon currently has it on sale for only $12.53. The reviews on this book are rock solid!

Need a food dehydrator? Go HERE.

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  1. Krista says

    The strangest thing I’ve ever dehydrated was marshmallows. We buy those packages of the seasonal flavored ones and then we pop ’em in the dehydrator trays and let ’em go until they are super crunchy like the kind you get in cereal. We store them in glass jars so they don’t get crushed, but they never last long because everyone loves them so much.

  2. Teri J says

    I am going to try dehydrating marshmallows that sounds neat. Oh and some veggies to I guess. BTW Pioneers and probably Pilgrims did have food dehydrators. They put stuff out in the sun and let mother nature do the work. :)

  3. says

    I beg to differ. While most modern dehydrators rely on electricity, people have been dehydrating food for as long as we have been hunter-gatherers and needed to store food for winter. There are some great plans out there for building electricity-free dehydrators, and you can always default to the old method of simply laying everything out in the sun.

  4. Teresa A says

    Mavis a nice treat and away to use your carrots!

    Carrot Snack Bars
    Carrots give these treats a natural moistness. Studded with coconut, raisins and pecans, they’re packed with nutrition and make a perfect pick-me-up snack anytime. If you prefer to omit the butter, use 1 cup of canola oil instead. The bars will keep, stored in an airtight container, for up to 4 days.
    1 cup Unbleached all-purpose flour
    1 cup Whole wheat pastry flour
    1 1/3 cups Light brown sugar (packed)
    2 teaspoons Ground cinnamon
    1 tablespoon Baking powder
    1 teaspoon Salt
    1 cup Sweetened shredded or flaked coconut
    1 cup Grated carrot (packed)
    3/4 cup Raisins
    1/2 cup Chopped pecans
    2 large Eggs
    1/2 cup Canola oil
    1/2 cup (1 stick) Melted unsalted butter
    1 teaspoon Pure vanilla extract
    Position a rack in the middle of the oven and preheat to 350 degrees F.
    Butter the bottom and sides of a 7 x 11-inch rectangular or a 9-inch square baking pan, then line the bottom with a piece of parchment paper. Butter the paper and set the pan aside.
    Place the flours, sugar, cinnamon, baking powder and salt in a large bowl and whisk to combine. Add the coconut, carrots, raisins and pecans, and stir to blend. In another bowl, whisk together the eggs, oil, butter and vanilla. Add to the flour-carrot mixture and stir to combine.
    Transfer the batter to the prepared pan and bake until the top is golden brown and a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.
    Let the pan cool on a wire rack for 15 minutes, then turn out and let the cake finish cooling on the rack. Cut into 12 bars to serve.

  5. says

    If I remember my Laura Ingalls Wilder correctly, they did dehydrate apple slices in the sun and then stringed them up into garlands that they hung in the attic with their hams and such. I think carrots were stored in sand in barrels in the cellar?

  6. says

    Thanks for all your awesome post. I just pulled some of my carrots and plan to use this method to store some of them.

    Question, if I seal a bag with my foodsaver will that work?

    • Jan says

      The carrots I put in a seal a meal bag poked small holes in the bag, but maybe it was because I over stuffed it. For potatoes and carrots I seal in a seal a meal bag, then a mylar bag for long term storage. Otherwise I keep them in a mason jar in my cabinet, I usually use them about once a week.

  7. Lynda says

    The first time I dehydrated chili with beans I thought that was weird…but now it’s old hat. I dehydrate refried beans, cooked rice, cooked mashed potatoes…heck I dehydrate just about everything…except I haven’t done marshmellows: thanks for that tip. The BEST thing I’ve dehydrated is watermelon…my grandkids can’t keep their sticky hands off of the melon leather!

  8. Helen in Meridian says

    My dh climbed on the roof with the apricots he dipped in pineapple juice, and dried them on a screen on the roof. They were not very good. My apricot trees are ripe right now, and we will make some jam and eat lots just by the handful.

  9. Petro Borchard says

    Weirdest = tomato ketchup, sweet chilli sauce, chutney, yoghurt – it was for a friend who went on a hiking trail. It sure beats having these sauces leak into your backpack! The dried yoghurt ‘leather’ tasted like those White Rabbit sweets that they sell in Chinese grocery shops – awesome.

    I have a Excalibur that I LOVE!

    I found the most amazing tips on The Backpacking Chef website.

  10. Barbara says

    Refried beans! I cook the beans from scratch, lightly blend them, and dehydrate them. I make jars full of the dried beans and store on the shelf. They rehydrate instantly in a little water, and are incredibly cheap. While they heat with some water, I sauté some chopped onion in a very small amount of olive oil, and add them to the beans along with some chipotle Tabasco. Yummy! I also make spaghetti sauce leather, which also rehydrates instantly, and chili sauce leather. We cannot use a solar dehydrator very well in the south because of the very high humidity. We are also next to a national forest, and any outdoor food brings the bears and other wildlife. Ditto about the Backpack Chef. I’m going to make his “bark” someday soon, but I’m using my authentic Tex-Mex chili gravy which is SO much better than any canned enchilada sauce you could ever buy! I think I’ll try those dehydrated marshmallows, too, for the grandkids when they visit.

  11. Barbara says

    Stuffing! I forgot to tell you that! I bake all our bread and rolls, so occasionally I make a loaf of stuffing bread, then slice it, crumble it, and dehydrate it, then keep it in a bag so we can have stuffing that is low sodium anytime we want! The commercial stuff is delicious, but mine is a copycat that is just as good and not full of salt!

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