Lately, the popularity of carrot oil is increasing because its benefits for treating skin and hair health have been proven to be effective. That is why, cosmetic manufacturers are competing to mix carrot oil into lotions, face creams, and even shampoos. If you don't want to buy expensive beauty products at a cosmetic store, why not try making your own carrot oil? In general, you can make carrot oil by "cooking" grated carrots and oil in a slow cooker, or soaking drained carrot slices in oil for several weeks. The finished carrot oil can be stored in the refrigerator until it is time to use it.
Ingredients
Carrot Infusion Oil
- 2 carrots, you should choose organic
- Olive oil, coconut oil, sunflower oil or sesame oil
For: 500 ml to 1 liter of oil
Carrot Maceration Oil
- 6-8 carrots, you should choose organic
- Olive oil, coconut oil, sunflower oil or sesame oil
For: 100 ml of oil
Step
Method 1 of 2: Making Carrot Infusion Oil
Step 1. Peel and grate the carrots
Wash two carrots and peel the skin with a vegetable peeler. Remove the carrot skin when it is no longer needed. After that, grate the carrots using a grater with small holes.
Don't have organic carrots? Do not worry. In fact, any type of carrot can be used, including carrots grown in your yard
Step 2. Put the grated carrots and oil in a slow cooker
Prepare a slow cooker that has a capacity of about 1 liter. After that, put the grated carrot in a saucepan and pour enough oil to cover the whole carrot. It's best to use an oil with a neutral taste and aroma, such as olive oil, coconut oil, sunflower oil, or unroasted sesame oil.
If the capacity of the slow cooker is 1 liter, you will most likely need about 600 ml of oil
Step 3. Heat the oil on low heat for 24-72 hours
Cover the slow cooker and turn the pot on to low heat. Leave the oil and carrots in the pan for 24-72 hours. The oil should start to turn orange in color as it absorbs the carrot juice.
If your slow cooker has a “warm” setting, use that temperature instead of “low”
Step 4. Strain the oil using a cheese or tofu strainer
Turn off the slow cooker; Cover the surface of the metal sieve with cheese or tofu strainer. Slowly pour the oil and carrots into the bowl until all the oil is separated from the pulp.
Carrot pulp can be discarded or reprocessed into fertilizer
Step 5. Save the carrot infusion oil
Pour the oil into a clean glass container. Close the container tightly and put it in the refrigerator. Carrot oil can be stored for 6-8 months.
Method 2 of 2: Making Carrot Maceration Oil
Step 1. Wash and chop carrots
Prepare the number of carrots listed in the recipe (about 6-8 pieces). Wash carrots thoroughly to remove dust and dirt adhering to their surface; Cut off the green part of the base. After that, cut the carrots into 3 mm thickness using a sharp knife.
The leafy base of the carrot can be removed or stored for processing at a later date
Step 2. Boil the carrot pieces for 3 minutes
Prepare a large bowl, fill with ice water; Place the bowl right next to the stove. Bring water to a boil over high heat; Put the carrot pieces in it and boil for 3 minutes. Turn off the heat and use a slotted spatula to drain the carrots and transfer them to a bowl of iced water on the side of the stove.
Soaking the carrots in ice water will stop the cooking process and keep the color bright
Step 3. Arrange the carrot pieces on the baking sheet and turn on the oven
Preheat the oven to the lowest temperature (approximately 71°C). While waiting for the oven to heat up, drain the water from the carrots and arrange the carrot slices on the baking sheet without stacking them. Leave some space between each carrot piece so that the air in the oven can circulate properly and dry the carrots completely.
If you have a dehydrator, arrange the carrot pieces so they don't stack on the dehydrator pan
Step 4. Dry the carrots until there is no more moisture left in them
Place the baking sheet in a very low oven and bake the carrots for 9-12 hours or until they are completely dry. If you are using a dehydrator, dry the carrots at 52°C for 12-24 hours.
Step 5. Put the carrots and olive oil in a blender
Cool the drained carrots, then place them in a blender or food processor. Pour in the oil until the carrots are completely submerged (about 120 ml).
Instead, use an oil with a neutral taste and aroma such as olive oil, coconut oil, sunflower oil, or sesame oil
Step 6. Process the oil and carrots using a blender or food processor
Close the blender or food processor and press the button several times for about a minute. Should the texture of the carrots crumble slightly and the color of the oil will turn slightly orange.
Step 7. Pour the oil and carrots into a container
Prepare a clean glass container with a capacity of 120 ml; Pour the oil and carrot mixture into the container and close the container tightly.
Step 8. Soak carrots in oil for 4 weeks
Store the container with carrots and oil in a cool, dry place out of direct sunlight; let stand for 4 weeks to strengthen the taste before use.
Step 9. Strain the carrot oil using a small slotted sieve
Cover the surface of a small perforated metal sieve with a cheese or tofu strainer; Place it in the mouth of the glass container that you have prepared. Slowly pour the carrot macerating oil into the bowl until all of the oil is separated from the pulp.
Carrot pulp can be discarded or reprocessed into fertilizer
Step 10. Store your homemade carrot oil in a container
Close the container tightly and put it in the refrigerator; use carrot oil within 6-8 months.
