Select carrots with red cores and not woody .
Remove stalks and tips . Wash carrots, scrape, then slice to about 56 mm thick using stainless steel knife. Remove all the green part.
Blanch the slices for 3 minutes in hot water containing 50g salt per liter. Then cool immediately in running water. To prevent browning and discoloration, dip in 0.1 percent sodium erythorbate.
Spread evenly in trays. Dry in solar dryer or in oven at temperature of 70 degree centigrade. Dry until the temperature is down to 6%.
Pack in tight container . If powder is desired, pulverize in waring blender or electric grinder.