The following recipes show you why Carrots are such a great vegetable to dehydrate!

With an Ezidri dehydrator you can create dried carrot slices, flakes & powder and more in no time at all! Dried carrot makes a flavoursome addition when used in a variety of recipes like cakes, soups, quiches, casseroles & more!


Carrots are incredibly easy to dry. Simply top & tail the carrots & then wash & peel. Chop the carrots into 2-4mm slices and then place on the trays of our Ezidri dehydrator making sure the pieces aren’t touching. Dehydrate at 55 deg C (Snackmaker – Medium) for 10 hours

You can also choose to grate your carrots & create your own dehydrated carrot flakes. These should take between 6 & 10 hours to dry and should be placed on Mesh Sheets.

Carrots are 88% water so they will reduce in size considerbly. You may want to condense the trays a few hours into the drying process. When ready, the carrots should be crisp to the touch with no visible signs of moisture.

Dried carrots can be used directly in recipes where they will absorb a lot of water. Another great idea is to place the dried carrot pieces into a food processor and make into a fine powder which is delicious in soups, casseroles, drinks & more. Included in this section is several recipes which make use of Carrot powder – make sure you check them out!

To store your carrot pieces, flakes or powder, place in an airtight container in a cool, dry, dark place.



1 cup white rice
1 cup water
1 cup orange juice
2 Tbsp sweet curry powder
3 Tbsp oil
2 Tbsp carrot powder
1 onion, diced
1 bay leaf
1 ripe mango (fresh or frozen) cubed
Salt, to taste


Saute onions & oil until onions are translucent. Add rice & spices & cook for 2 minutes. Add water, orange juice, bay leaf & cook on high heat for 10 minutes. After it has boiled, turn heat down very low, add mango cubes & simmer for 15 minutes.

Serve with pita bread & enjoy!

Recipe courtesy of



3 eggs
1 cup vegetable oil
2 cups sugar
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
1 1/2 cups rehydrated shredded carrot
1 cup crushed pineapple
1 cup coconut, toasted
1 cup walnuts

100 g cream cheese, softened
1/2 cup butter, softened
500g icing sugar
1 tsp vanilla extract



Heat oven to 190 deg C.

With a mixer, beat eggs, oil, sugar & vanilla until blended. In a bowl, mix flour with cinnamon, baking soda & salt and add to egg mixture. Stir in carrots, pineapple, coconut & walnuts

Pour into a greased 23cm x 33 cm (9in x 13in) pan. Bake for about 50 minutes, or until a knife inserted into the centre comes out clean. Cool & ice with Cream Chesse Icing.

With a mixer, blend cream cheese with butter until smooth. Add icing sugar & vanilla and beat until creamy.

Serve a slice of this delicious cake with a hot cuppa & enjoy!

Recipe courtesy of The Dehydrator Cookbook, by Joanna White.



3 Tbsp butter
4 leeks, sliced thinly, cleaned
1/2 onion, sliced thinly
2 celery stalks
3 1/2 cups milk
1/4 tsp celery seed
2 Tbsp carrot powder
3 medium potatoes, peeled & cubed
Salt & pepper, to taste



Melt butter in a large pot & add the leeks, onions & celery. Cook for about 8 minutes over medium heat. Stir in one cup of chicken or vegetable stock & cook for about 10 minutes. Add the potatoes, carrot powder and 2 cups of water & cook for about 10 more minutes. Add the milk, cover & cook until the potatoes are just tender.

Serve with warm slices of crusty bread & enjoy!

Recipe courtesy of



5 cups good chicken stock
1 cup dehydrated zucchini
1 cup dehydrated carrots
1 Tbsp dehydrated onion
2 tsp dehydrated dill
1/4 cup Parmesan cheese


Bring 2 cups of chicken stock to boil, pour over zucchini, carrots & onion. Cover & leave for 30 minutes.

Return stock & vegetables to saucepan, add dill & add remaining cups of stock. Bring to the boil, then simmer for 20 minutes.

Add half of the Parmesan cheese, simmer for further 10 minutes. Adjust seasoning. When serving, sprinkle top with remaining cheese & enjoy!

Recipe courtesy of Drying Food, by Ricky M Gribling.