Method: While still warm, pulse carrots with oil in a blender. Store, refrigerated, for 2-3 days. Strain using a fine mesh strainer or cheesecloth and store in a lidded sterilized jar 2-3 weeks.

Tips: Fine solids will continue to settle to the bottom of the stored oil. For crystal-clear infused oil, repeat the straining process again several days later.
*Use the strained carrots in a bolognese sauce or vegetable soup.