How to Dehydrate Carrots (What I Learned from My First Attempt)

How to dehydrate carrots:

If you had told me a few months ago that I’d be standing in my kitchen, carefully arranging tiny carrot slices on dehydrator trays like some kind of food preservation wizard, I probably would have laughed. But here I am—day one of my dehydrating journey—and I’ve officially taken the plunge.

Carrots seemed like the perfect place to start: they’re simple, versatile, and (most importantly) hard to mess up. I figured if this went sideways, at least I wouldn’t be ruining a fancy cut of meat or some expensive herbs. So, with a little research on how to dehydrate carrots and with a lot of curiosity, and a dehydrator ready to work its magic, I gave it a shot.

Why Dehydrate Carrots?

So, why carrots? Why not start with something flashier, like apples or beef jerky? Well, carrots are the underrated MVPs of the dehydrating world. They’re affordable, packed with nutrients, and ridiculously easy to work with. Plus, once dried, they become incredibly versatile.

•  Long Shelf Life: Fresh carrots can get rubbery and sad in the fridge, but dehydrated carrots? They can last months (or even years) when stored properly.
•  Perfect for Cooking: Toss them into soups, stews, or even grind them into powder for a homemade veggie seasoning.
• Great for Dogs: If you’ve got a pup, dehydrated carrot chips make a fantastic crunchy treat—healthy, low-calorie, and no weird additives.
• Space-Saving: A huge bag of fresh carrots shrinks down into a tiny jar once dehydrated. Perfect for pantry storage!

Basically, if you want an easy, low-risk way to dip your toes into the world of dehydrating, carrots are the way to go.

What You Need (Simple Equipment & Ingredients List)

One of the best things about dehydrating carrots is that you don’t need anything fancy—just a few basic tools and, of course, some carrots.

• Carrots – As many as you’d like! They shrink down a lot, so don’t be afraid to prep more than you think you need.
• Knife or Mandoline – A sharp knife works just fine, but if you want paper-thin, even slices, a mandoline is your best friend. But make sure to use the gard or a metal cutting glove when using a mandoline. It’s so easy to cut your fingers when slicing. 
• Peeler (Optional) – Some people like to peel their carrots; others leave the skins on for extra nutrients. Totally up to you. I used a bag of baby carrots and cut thim into quarter strips. 
• Dehydrator – I used a Hamilton Beach Digital Food Dehydrator I got from amazon, but any dehydrator with an adjustable temperature setting works. If you don’t have one, an oven on low heat can also do the trick. (these things take many hours so if you use your oven, plan ahead for lunch and dinner for the next 24 hrs. 
• Storage Jars or Bags – Once dried, your carrots need to be stored airtight to keep them fresh. Glass jars, vacuum-sealed bags. I personally use ball mason jars. 

That’s it! No preservatives, no complicated equipment—just simple, wholesome food that lasts.

How to Dehydrated Carrots: Step-by-Step

Dehydrating carrots is super simple, but getting the best texture and flavor comes down to a few key steps. Here’s exactly how I did it:

Step 1: Wash & Peel (Optional)

First, I gave my carrots a good scrub. If you’re using organic carrots, you can skip peeling and just wash them well. If they’re conventional, peeling helps remove any residue or wax coating. I used a bag of pre peeled baby carrots because thats what I had. 

Step 2: Slice Thinly

How you slice your carrots makes a difference! Here are a few ways to do it:

• Rings: Great for soups and stews.
• Matchsticks: Perfect for snacking or dog treats.
• Grated: Ideal for making carrot powder later.

I went with a matchstick cut to test how they’d turn out. The thinner the slices, the faster they dry! 

📸 (Insert photo of sliced carrots here!)

Step 3: Arrange on Dehydrator Trays

• Lay out the slices in a single layer—no overlapping, or they’ll stick together.
• If you’re drying grated carrots, spread them out loosely for even airflow.

Step 4: Set Temperature & Time

I set my dehydrator to 125°F (52°C) and let them dry for about 8-12 hours, checking on them occasionally. The thicker your cut the longer it will take. Never go by time when dehydrating. Always use the noted time as a guide and make sure you check them to make sure they are dried completely this is super important.  

• Crispy & Snappy? ✅ Fully dehydrated.
• Still a little bendy? ❌ Needs more time.

Step 5: Check for Doneness

Once dried, they should feel brittle or leathery (depending on thickness). If they’re still soft, keep going.

Step 6: Store Properly (Don’t Skip Conditioning!)

Before sealing your dehydrated carrots away for the long haul, it’s a good idea to condition them—a simple step to make sure there’s no lingering moisture that could lead to spoilage.

Here’s how:

1. Transfer the fully dried carrots into an air tight glass jar.
2. Let them sit for about 5 days, giving the jar a gentle shake once a day.
3. Check for any signs of moisture—if you see condensation, the carrots need more drying time.
4. If everything stays dry, they’re good to be stored.

Taking the extra time to condition helps prevent mold and ensures your carrots stay shelf-stable for months.