Carrots were processed to make powder by peeling, grating, blanching, sulphiting and drying at 50°C for 12 hrs. The carrot powder was incorporated in three recipes; dal soup, suji halwa and chapaties. The sensory evaluation of these recipes without addition of carrot powder (control) and with addition of carrot powder (experimental) was done by using Scheffe paired comparison test. The results revealed that there was no significant difference in the colour and taste of control and experimental samples of dal soup and suji halwa. It was also evident that the carrot powder can be incorporated below 25% in chapaties without affecting its sensory attributes. At the levels, the carrot powder incorporated in dal soup and suji halwa, could supplement carotene 30001g per serving and 3010.6ιg per serving respectively and in chapaties they could supplement 750ιg, 1500ιg and 2250ιg carotene per chapaties at 10%, 20% and 30% level of incorporation of carrot powder respectively.
