Carrot Powder - A Tip from the Pros

Okay, so since this has only been my calling for a few months and I am completely new to all of this, I have done lots of research on other blogs and books and people who know more than I do. Here is a tip they use: When you open your can of dried carrots, blend it dry and make it even smaller, almost to a powder. Then when you're using it in everyday recipes (such as marinara sauce, breads, etc) it cooks even faster and you hardly notice it by looks (although you can definitely taste the carrots). I haven't tried it yet, but it sounds like a good idea to me.