Carrot powder is made from pieces of carrot that have been dehydrated and then ground up finely.
You can use it as you would a spice in cooking, or as you would a flavour and nutrition-enhancing powder in breads and cakes, etc.
Yields and Equivalents
1 cup fresh sliced carrots (1 large / 125 g) = 1/2 cup (heaped) dry carrots (25 g) = 4 tablespoons (25 g) powdered carrot SETP, 2014, p. 364
10 tablespoons carrot powder = 110 g / 4 oz
See dehydrating carrots for directions for the initial drying.
Remember: Slice carrots to be dried and then powdered as thinly as you can. A food processor may be ideal for this. This will allow them to crisp up efficiently without scorching or overdrying. Crisp slices make them easier to grind into a powder.
When dried and cooled, store dried carrot slices for a few days in a sealed container to ensure there will be no condensation starting. If there is, dehydrate a bit more, as that excess moisture would affect your powder.
When are you sure that your carrot slices are safely dried, you can grind them into powder.
It’s ideal if you can grind in two steps but just one step is fine if that is all you can do or wish to do:
- Put in food processor and grind to a coarse powder (you can stop here if you wish);
- Take the coarse powder, and in small batches, process through an electric coffee bean mill to reduce to a fine powder.
Store in an air-tight jar. Label jar with name of product and date. Store away from heat and direct light.
No need to rehydrate first when using.
Add carrot powder to breads, cakes, cream cheese cake frostings, dips, pancakes, soups, etc.
Add a tablespoon of carrot powder to 1 cup (250 ml / 8 oz) of vegetable juice or smoothie for an extra nutrient boost.
References [ + ]
|1.||↑||SETP, 2014, p. 364|