Carrot oil is gaining traction as a key ingredient in luxurious lotions, creams, and shampoos. If you're looking to create your own natural cosmetics, start by making carrot oil. You can either heat grated carrots with oil in a slow cooker or let dried carrot pieces steep in oil for a few weeks. After that, strain the resulting oil, which should have a beautiful golden hue, and store it in the refrigerator until use.
Ingredients
Step 1. Prepare the Carrots.
First, peel and grate the carrots. Take two fresh carrots, wash them thoroughly, and peel them using a vegetable peeler. You can simply discard the peels. Then, finely grate the carrots using the small side of the grater.
- If you don't have organic carrots, fresh homegrown ones will work well.
Step 2. Place the Carrots in the Slow Cooker.
Transfer the grated carrots to a slow cooker and add oil. You will need a slow cooker with a capacity of 1 or 2 liters. Add the grated carrots and pour in enough oil to completely cover them. Use a neutral oil such as olive, coconut, sunflower, or toasted sesame oil.
- To fully cover the carrots in a 1-liter slow cooker, you'll need about 2 1/4 cups (540 ml) of oil.
Step 3. Heat the Oil on Low.
Set the slow cooker to low temperature and let the oil infuse for 24–72 hours. Cover the slow cooker with its lid. During the heating process, the oil will take on an orange hue thanks to the carrots.
- If your slow cooker has a medium temperature setting, you can use that instead of low.
Step 4. Strain the Oil.
After the heating is complete, turn off the slow cooker and cover a sieve with cheesecloth. Carefully strain the oil through the cheesecloth, separating the solid carrot particles.
- You can discard the leftover pieces or use them for compost.
Step 5. Transfer the Oil to a Jar.
Transfer the strained oil into a clean glass jar and seal it with a lid. Store it in the refrigerator, where it will stay fresh for six to eight months.
Alternative Method for Making Carrot Oil
Step 1. Prepare the Carrots.
Get a bunch of 6–8 fresh carrots. Wash them thoroughly to remove dirt and trim off the green tops. Then, slice the carrots into round pieces about 3 mm thick.
- You can discard the tops or use them in other recipes.
Step 2. Blanch the Carrots.
Blanch the sliced carrots in boiling water for three minutes. Prepare a large bowl of ice water next to the stove. Bring water to a boil in a large pot, add the carrots, and boil for three minutes. After that, quickly transfer the carrots to the ice water.
- This will stop the cooking process and help retain the bright color of the carrots.
Step 3. Prepare the Carrots for Drying.
Spread the carrots on a baking sheet and preheat the oven to a low setting (around 70 °C). Drain the water from the carrots and lay the slices in a single layer on the baking sheet, leaving space between them for air circulation.
- If you have a dehydrator, you can use that to dry the carrots.
Step 4. Dry the Carrots.
Dry the carrots until fully dehydrated. Place the baking sheet in the lower part of the oven and leave it for 9–12 hours or until the slices are completely dry. In a dehydrator, dry the carrots at 50 °C for 12 to 24 hours.
Step 5. Prepare the Carrots for Blending with Oil.
After drying, cool the carrots and place them in a blender with olive oil. Pour in enough oil to fully cover the carrots. This may require up to 1/2 cup (120 ml) of oil.
- Use a neutral oil like olive, coconut, sunflower, or sesame oil.
Step 6. Blend the Mixture.
Close the blender and blend the mixture for one minute. The carrots should turn into a smooth paste, and the oil will take on a vibrant orange color.
Step 7. Transfer the Mixture to a Jar.
Next, transfer the carrot-oil mixture into a clean 120 ml glass jar and seal it tightly.
Step 8. Infuse the Oil.
Let the mixture infuse in a cool, dry place for four weeks. This will allow the oil to absorb all the beneficial properties from the carrots.
Step 9. Strain the Oil.
After infusing, cover a sieve with cheesecloth and place it over a separate glass jar. Carefully strain the oil through the cheesecloth to separate the solid particles.
- You can discard the leftover carrot particles or use them in compost.
Step 10. Store the Oil.
Seal the jar of carrot oil with an airtight lid and store it in the refrigerator. The oil can last for up to six to eight months.
