Content

• Resources
• Steps
• What you need

Carrot oil is becoming a popular ingredient in expensive lotions, lotions, and shampoos. If you want to make homemade natural cosmetics at home, start by making a batch of carrot oil. You can cook grated carrots in oil in a slow cooker, or simply soak dried slices in the oil for a few weeks. Strain the carrot residue from the oil and store the golden carrot oil in the refrigerator until needed.

Resources

Cook carrot oil

• 2 carrots, the best organic carrots
• Olive oil, coconut oil, sunflower oil or sesame oil

Make 2-4 cups (480-960 ml)

Soak carrot oil

• 6 -8 carrots, preferably organic carrots
• Olive oil, coconut oil, sunflower oil or sesame oil

Make 1/2 cup (120 ml)

Steps

Method 1 of 2: Cook carrot oil

1. 

   
   
   Peel and grate the carrots. Wash the 2 carrots, then peel the carrots with a vegetable knife and discard the carrot skin. Use the narrow side of the vegetable scraper to scrape the carrots into thin fibers.
   • If you don't have organic carrots, you can use home grown carrots.

2. 

   Add grated carrots and cook slowly. Place the grated carrots in a slow cooker about 1-2 liters. Fill the carrots with enough oil. You can use neutral oils like olive oil, coconut oil, sunflower oil, or raw sesame oil.
   • For example, if you are using a 1-liter slow cooker, you will need about 540 ml of oil.

3. 

   
   
   Boil the oil at low heat for 24-72 hours. Cover slow cooker and turn on low heat. Let the oil infuse the carrots for 24-72 hours. Oil will start to turn orange when soaked.
   • Use the keep warm mode instead of low heat if the slow cooker has a keep warm button.

4. 

   Filter oil through cheesecloth. Turn off the slow cooker. Place a piece of cheesecloth over the sieve. Slowly pour the carrot and oil over the cloth to filter the carrot residue.
   • You can throw away carrot residue or compost it.

5. 

   
   
   Preserving carrot oil. Pour oil into a clean glass jar, cover it tightly, and refrigerate. You can store carrot oil for 6 to 8 months. advertisement

Method 2 of 2: Soak carrot oil

1. 

   Wash and slice carrots. Buy a bag of carrots. You will need about 6-8 fresh carrots. Wash the dirt thoroughly and cut off the top of the carrot. Use a knife to cut the carrot into round slices about 3 mm thick.
   • You can throw away the carrot leaves or save them for something else.

2. 

   Blanch the carrots for 3 minutes. Pour ice into a large bowl next to the stove. Boil a large pot of water over high heat. Place the sliced ​​carrots in the pot and boil for 3 minutes. Turn off the heat and use a spoon to remove the carrots and drop them into an ice bowl next to the stove.
   • Carrots soaked in ice will not ripen further and retain a bright orange color.

3. 

   Put the carrots on a tray and turn on the oven. Preheat oven to lowest temperature (about 71 degrees C). Drain the water and place the carrots in a layer on a baking tray. Make sure to leave space around the slices to allow air circulation to help dry the carrots.
   • If you have a food dryer, lay the carrots in a single layer in the dryer tray.

4. 

   Dry until completely dry. Place the carrot tray in the oven on low heat and bake for 9-12 hours or until dry. If you use a food dryer, you should dry it at 52 degrees C for 12-24 hours.

5. 

   Put the dried carrots in a blender with olive oil. Cool the dried carrots and place them in a blender or food blender. Pour into the blender enough oil to cover the carrots. You may need to use ½ cup (120 ml) of oil.
   • Consider using neutral oils such as olive oil, coconut oil, sunflower oil, or sesame oil.

6. 

   Blend the carrots with oil. Cover the blender or food processor and grind in batches for about 1 minute. Carrots will be ground into lumps and the oil turns orange.

7. 

   Pour the carrots and oil into a clean jar. Pour the carrot-oil mixture into a clean glass bottle with a capacity of 120 ml and close the bottle tightly.

8. 

   Let the oil and carrots settle for 4 weeks. Place the jar of the carrot-oil mixture in a cool, dry place. Wait for the oil to infuse the carrot flavor for about 4 weeks before using it.

9. 

   Filter oil through cheesecloth. Place a cheesecloth on a tight mesh sieve. Place the sieve on another small glass jar and slowly pour the carrot oil over the cheesecloth.
   • You can throw away carrot residue or compost it.

10. 

    Preserving carrot oil. Tighten the cap of the carrot oil vial and store in the refrigerator. You can take carrot oil for 6-8 months. advertisement

What you need

Cook carrot oil

• Vegetable knife
• Vegetable scraper table
• Small slow cooker
• Tight mesh or cheesecloth
• Glass jar with lid tightly closed

Soak carrot oil

• Knife and cutting board
• Cauldron
• Bowl
• Spoon has holes
• The baking tray has walls
• Oven mitts
• Blender or food blender
• Food dryer with tray, if available
• Litchi
• Small sieve mesh snugly
• Glass vial of 120 ml capacity with a lid tightly closed