Baking experiments make me think beyond the ordinary. I had started off to try some carrot cookies and I wondered how I could reduce the moisture content which wouldn’t work with the cookies I planned on. And ta-da carrot powder happened. This retains the sweet flavour of carrots and can also be used to give a lovely natural light yellow-orange colour.
Wash and scrape the outer skin of the carrots.
Slice them as thin as possible.
Arrange the carrot slices on a large plate and sun dry for 5-6 hours or until the sides start to shrivel.
Pre heat the oven at 180 degrees for 10 minutes.
Place the sun dried carrots in the warm oven and bake at 120 degrees for 10-20 minutes.
Keep an eye on the slices. They must still look orange in colour and not turn black.
Grind the crisp carrot slices in an electric mixer.
Sieve to get your fine 'carrot powder'
Store in an air tight container and keep refrigerated.
The carrot slices must not be over baked or they would lose their colour and flavour. Baking at a low temperature would help in getting rid of the remaining moisture and making the carrot slices crisp. Keep an eye on them throughout the baking period.
You can use them in any bakes to add colour and flavour. I have tried them in a cookie today and the result is superb.