Carrot oil is used today in the composition of many expensive cosmetic products such as creams, lotions and shampoos. You can make it yourself so that you can prepare homemade cosmetics. You can either reheat grated carrots and oil in a slow cooker, or let dehydrated carrots sit in oil for several weeks. At the end of the process, filter the oil to remove the pieces and keep it cool until you use it.
Ingredients
Infuse carrots in oil
For 0, 5 to 1 l
- 2 carrots (organic, if possible)
- Enough olive, sunflower, sesame or coconut oil to coat the carrots
Carrot oily macerate
For about 125 ml
- 6 to 8 carrots (organic, if possible)
- Enough olive, sesame, sunflower, or coconut oil to coat the carrots
Steps
Method 1 of 2: Steep carrots in oil
Step 1. Prepare the carrots
Peel and grate them. Wash two carrots and peel them with a peeler. You can shed the skin. Then grate the vegetables with a fine grater to obtain small fine pieces.
If you don't have organic carrots, try using vegetables from your home garden
Step 2. Add the oil
Place the ingredients in a slow cooker. Take a small slow cooker with a capacity of about 1 to 2 liters. Put the grated carrots inside and add enough oil to cover them. Try using a neutral oil like unroasted olive, coconut, sunflower, or sesame oil.
For example, if the container has a capacity of 1 l, you may need to use about 500 ml of oil
Step 3. Heat the ingredients
Put the lid on the slow cooker and turn it on low. Let the carrots steep in the oil for 24 to 72 hours. The oil should start to turn orange as it infuses the carrot juice.
If the device can be set to a medium temperature, select it rather than a low temperature
Step 4. Filter the oil
Turn off the slow cooker and place a piece of cheesecloth in a colander. Slowly pour the ingredients over the fabric so as to separate the liquid oil from the solid carrot pieces.
You can throw or compost the vegetable pieces
Step 5. Refrigerate the product
Pour the filtered oil into a clean glass jar. Close the container with an airtight lid and put it in the refrigerator. You can store this carrot oil for 6 to 8 months.
Method 2 of 2: Make oily carrot macerate
Step 1. Prepare the vegetables
Wash them and cut them up. Take a bunch of six to eight fresh carrots. Wash them well to remove the earth then remove the green tops. Cut the vegetables into slices about 3 mm thick with a sharp knife.
You can discard the tops or save them for another recipe
Step 2. Blanch the carrots
Fill a large bowl with ice water and set it down next to the stove. Fill a large pot with water and bring it to a boil over high heat. Add the carrot slices and cook for 3 minutes. Turn off the heat and remove the pieces of vegetable using a slotted spoon. Immediately immerse them in the ice water next to the stove.
Soaking the carrots in the ice bath prevents them from continuing to cook and helps them keep their bright orange color
Step 3. Preheat the oven
Turn it on and arrange the carrots on a baking sheet. Turn on the device at its lowest temperature (usually around 70 ° C). While it is heating, drain the carrot slices and place them on a baking sheet with the edges raised, forming a single layer. Leave spaces between the pieces so that air can circulate and dehydrate them evenly.
If you have a dehydrator, arrange the washers on the machine tray in a single layer
Step 4. Dehydrate the carrots
Place the baking sheet in the oven and allow them to dry out for 9 to 12 hours or until completely dry. If you are using a dehydrator, dry the vegetables at 50 ° C for 12 to 24 hours.
Step 5. Mix the ingredients
Place the vegetables and oil in the bowl of a blender. Let the dehydrated carrot slices cool and put them in a blender or a powerful blender. Add enough oil to submerge them completely. It may take up to 125 ml.
Try using a neutral oil like coconut, olive, sunflower, or sesame
Step 6. Mix the mixture
Put the lid on the blender or blender and blend the carrots and oil in short strokes for about a minute. The vegetables should be coarsely chopped and the oil should take on a slight orange tint.
Step 7. Fill a jar
Take a clean glass jar with a capacity of 125 ml. Pour the oil and carrot mixture inside and close the container with a tight lid.
Step 8. Let the mixture macerate
Let it sit for 4 weeks. Put the jar in a cool, dry place. Let the carrots steep in the oil for about 4 weeks before you start using them.
Step 9. Filter the oil
Place a piece of cheesecloth in a small fine colander. Place the tool on top of another small, clean glass jar. Slowly pour the carrot-oil mixture over the fabric to separate the liquid oil from the solid pieces.
You can throw or compost the vegetable pieces
Step 10. Retain the oil
Close the jar containing it with a tight fitting lid and put it in the refrigerator. You can keep carrot oil in a cool place for 6 to 8 months.
