Carrot Powder

Fresh roots of Daucus carota, grown as the orange garden carrot, are washed, sliced, dehydrated and milled to 80 mesh to give carrot powder. The powder is yellow-orange from carotenoids, with a sweet, mild, slightly earthy flavor. Tops, seeds and the purple-black carrot group are different materials.

The powder keeps the fiber, sugar and carotenoid pigments of the root. Because carotenoids are fat-soluble, they do not dissolve in water, and the powder disperses as a golden, opaque suspension, not as a clear colored solution.

SKU: BOT-VPO-0008 Category: Vegetable Powders Tags: Bars & Bakery, Carrot, Dehydrated Powder, Plant-Based Foods, Root & Rhizome, Seasonings & Flavors, Seasonings & Sauces, Vegetable Powders

Dehydrated Carrot Processing

The species is Daucus carota L., a biennial of the carrot family (Apiaceae). Cultivated carrot is the subspecies sativus, and wild carrot, or Queen Anne’s lace, is the same species in its unimproved form. Orange carrots are the common type, and purple, yellow and white carrots are other cultivar groups. The orange root carries beta-carotene, and the purple-black type carries acylated anthocyanins, so root color decides the pigment chemistry.

The raw material is fresh carrot root. Roots are washed, trimmed, sliced or shredded, dried in warm air and ground. The powder is simply the dried root, with no pressing, extraction or added carrier. Hot-air dehydration gives a deeper, more cooked orange than freeze-drying, and a flavor closer to roasted carrot than to raw.

Carrots store well after harvest, and processing runs through the year from cold-stored roots. Sweetness depends on cultivar and growing temperature, since cool weather pushes sugars up. Because the cultivar mix is not stated, the powder is described by shade and flavor and not by sugar level.

The core of the root is lighter and starchier than the outer ring, and trimming removes the crown where the tops attach. The remaining root gives a smooth, even powder, with fine fiber that settles slowly in liquids and gives a gentle body.

Carrots grown for processing are often chosen for deep color and uniform shape, and the roots used for powder are sorted for color. Small differences in root maturity change both the depth of the carotenoid and the sugar level, which is why the color is described as a shade and not as a fixed strength.

Carrot Color, Flavor & Composition

Carrot powder is yellow-orange, the shade of dried carotenoids. Its flavor is sweet and mild with a green, terpene-like background that gives carrot its signature, plus some caramel notes from the drying step. In water it forms a golden suspension that thickens slightly because of soluble fiber and pectin.

Characteristic constituents are sucrose and other sugars, beta-carotene and alpha-carotene, dietary fiber and pectin. No figure is given for any of them. Carotenoids move into the fat phase when fats are present, so carrot powder in a creamy or oily formula looks deeper in color than in a water-based one.

Form	What It Is	Choose It When
Dehydrated Carrot Powder	Hot-air dried and milled whole root	Whole-root fiber and a sweet cooked flavor are wanted
Carrot Juice Powder	Spray-dried juice on a carrier	A soluble, fiber-light carrot color is wanted
Freeze-Dried Carrot Powder	Whole root dried under vacuum	A fresher color and aroma matter most
Black Carrot Juice Powder	Juice powder from purple-black carrot	An anthocyanin-based color is wanted

Typical Specifications

Specification Item	Product Information
Latin Name	Daucus carota
Plant Part	Root & Rhizome
Processing	Dehydrated
Common Name	Carrot
Raw Material	Fresh carrot root
Ingredient Type	Dehydrated Vegetable Powder
Appearance	Yellow-Orange powder (natural color of the dried material)
Flavor	Sweet, mild, lightly earthy
Solubility / Dispersibility	Water Dispersible
Quality Parameters
Moisture (LOD)	≤8.0%
Particle Size	80 mesh
Heavy Metals	Lead ≤2 ppm · Arsenic ≤1 ppm · Cadmium ≤1 ppm · Mercury ≤0.1 ppm
Microbiology	TPC ≤10,000 cfu/g · Yeast & Mold ≤1,000 cfu/g · E. coli Negative · Salmonella Negative/25 g
Shelf Life	24 months in unopened original packaging, cool and dry storage

Application Areas

Soup, Stew and Sauce Bases

Instant soups and sauces use carrot powder for sweetness, orange color and body. It hydrates in hot liquid and thickens lightly, and its sugars brown during long cooking, so recipes balance the shade against the target for the finished product.

Baked Carrot Goods

Bakery mixes for carrot cake, muffins and breads use carrot powder to reinforce carrot flavor and color where shredded roots would add too much water. It blends with spices such as cinnamon and ginger, baking deepens the color, and the powder keeps the crumb moist because its fiber holds water.

Pasta, Noodle and Dough Coloring

Pasta and noodle makers add carrot powder to flour for a warm yellow-orange tint. The carotenoids tolerate cooking and neutral pH well, but light and oxygen fade them in dried pasta over time, so opaque packaging helps.

Savory Snack and Seasoning Blends

Snack seasonings and cracker doughs use carrot powder for sweetness and natural color. It blends easily with paprika, onion and garlic, and it adds a mild sweetness that rounds out salty and spicy blends in crackers, chips and rice snacks.

Plant-Based and Vegetable Premixes

Veggie burgers, nuggets and fritter mixes take carrot powder for color and moisture-binding fiber. The powder absorbs water, which helps hold the patty, and its mild flavor lets the other vegetables and spices lead, which helps when several vegetable notes must stay in balance.

Handling Notes

Carrot powder takes up moisture readily because of its sugars and fiber. In humid air it forms soft lumps that grow into a hard cake, and a drum left open for a shift can show a stiff crust. Weigh in a dry room and reseal the liner after every draw.

Carotenoids are the stability concern for color. Light and oxygen bleach them, and warm storage speeds the loss, so opaque, sealed packaging and a cool store hold the orange. In dry blends with fats the pigment can migrate into the oil, so check finished-product color after storage.

The powder also dusts finely and stains surfaces, so use dedicated scoops where white products share the line. Keep opened bags closed, since the mild aroma fades with air and a stale, hay-like note appears in aged powder.

Carrot powder is rich in fine fiber that sifts into every gap, so dust control matters. Closed transfer, a covered hopper and regular cleaning keep orange residue off adjacent lines and prevent a creeping tint in pale products.

Packaging & Commercial Supply

Essencefield supports product evaluation, formulation trials, commercial orders, and ongoing ingredient supply. Packaging, storage, and shipping arrangements are determined by product characteristics, order quantity, stability requirements, and destination-market needs.

Supply Item	General Information
Sample	Available upon request for formulation, testing, and supplier evaluation
Order Quantities	100 g · 1 kg · 5 kg · 25 kg · 100 kg · 500 kg · Bulk
Sample Lead Time	Typically 5–7 days after sample confirmation
Production Lead Time	Typically 15–30 days after order and specification confirmation
Packaging	Suitable protective inner packaging with bags, cartons, drums, or other appropriate outer packaging
Storage	Store in tightly sealed, suitable protective packaging in a cool, dry environment. Protect from moisture, heat, and direct sunlight. Specific storage conditions follow the approved product specification.
Documentation	COA · Product Specification · TDS · SDS · Applicable declarations (as applicable)

Final order quantities, lead times, packaging, documentation, and shipping arrangements are confirmed according to the selected product and commercial requirements.