Carrot oil is a popular ingredient in expensive products.Start by making a small amount of carrot oil.You can either warm carrots with oil in a slow cooker or let them sit in oil for a while.Store the golden carrot oil in the fridge until you're ready to use it.
Step 1: Prepare the carrots by peeling and grating them.
Use a vegetable peeler to remove the skin from two carrots.The peels can be discarded.To shred the carrots, grate them against the narrow sides of a box grater.If you don't have organically grown carrots, try to grow your own.
Step 2: The carrots should be placed in a slow cooker.
A small slow cooker is between one and two quarts in size.Put the carrots in the slow cooker with enough oil to cover them.It is possible to use a neutral oil such as olive, coconut, or untoasted sesame.If you have a one-quart slow cooker, you'll need about 2 cups of oil.
Step 3: The oil should be heat on low for at least 24 to 72 hours.
Turn the slow cooker on to low and put the lid on it.The carrots should be infused with the oil for at least 24 to 72 hours.As the oil is infused, it should turn orange.If you have a warm setting in your slow cooker, use it.
Step 4: The oil should be strained through the cheesecloth.
Put a piece of cheesecloth in a strainer after you turn off the slow cooker.Slowly pour the oil and carrots through a strainer.The carrot solids can be composted.
Step 5: Store the oil in a cool place.
The oil should be put in a jar.Put the oil in the refrigerator by securing a tight fitting lid.You can keep the oil for up to eight months.
Step 6: Put the carrots in a container and slice them.
Get rid of the carrots.You should have fresh carrots.Remove any dirt by washing them and trimming off the green ends.They are about 1/3-inch thick and can be sliced with a sharp knife.You can save the leaves for a different recipe.
Step 7: The carrot slices should be blanched for three minutes.
Put ice water in the large bowl.It should be next to the stove.Bring the pot of water to a boil.Allow the carrot slices to boil for three minutes.When the heat is turned off, use a spoon to scoop the carrots into the water in the bowl next to the stove.The carrots will keep their bright orange color if they are submerged in ice water.
Step 8: The carrots should be placed on a tray in the oven.
The oven should be at its lowest setting of 160 F.All of the carrot slices should be placed on a rimmed baking sheet.The air can circulate and dry out the carrots if space is left between the carrot slices.If you have a dehydrator, place the carrot slices on the tray.
Step 9: Allow the carrots to be completely dry.
You can bake a sheet of carrots in the oven for 9 to 12 hours or until they're dried.You can dehydrate them at 125 F for 12 to 24 hours if you use a dehydrator.
Step 10: The carrots should be put in a blender with olive oil.
Put the carrots into a food processor.The carrots should be completely covered by the oil in the blender.You may need more than one cup of oil.Consider using a neutral oil.
Step 11: The carrots should be put through the oil.
Put the lid on the food processor or blender and pulse the mixture for about a minute.The carrots should be roughly ground up and the oil should turn orange.
Step 12: The carrots and oil should be put in a jar.
A clean four-ounce (120-ml) glass jar is needed to get out.Seal the jar shut with a tight fitting lid by transferring the carrot and oil mixture into it.
Step 13: Allow the carrots and oil to rest for four weeks.
In a dry place, put the jar of carrots and oil.The carrots should be left to flavor the oil for about four weeks.
Step 14: The oil should be strained through a strainer.
There is a piece of cheesecloth in the strainer.The strainer should be over the small glass jar.Slowly pour the macerated carrot oil through the cheesecloth.The carrot can be composted.
Step 15: The carrot oil should be kept out of harms way.
Store the oil in the refrigerator by fastening a tight fitting lid.The carrot oil should be used within six to eight months.