The present investigation was carried out to study the effect of incorporation of osmotic dehydration (OD) and drying methods on the quality of carrot slices (gross chemical composition, dehydration parameters, microbiological count and sensory attributes) immediately, after dehydration and during storage at room temperature (25± 3° C) for 6 months. Carrot slices were soaked in different sucrose solutions 15%(C1), 40%(C2), 20-40% (C3) and 20-40%(C4) with adding sodium metabisulphite (0.3%). Osmotic dehydration was followed by two drying methods (solar sun hood and solar cabinet driers). Results indicated that consecutive osmotic solution(C4) succeeded in releasing ≥45%of the moisture content from fresh carrot. Osmosis succeeded in reducing drying ratio of carrot (from 6.52:1 to 2.86:1), also, carrot slices which were osmotically dehydrated prior to drying were preferably rehydrated than non-treated ones. On the other hand, both drying methods as well as sucrose solution at different concentrations didn't affect the contents of different minerals (macro or micro ones). Total carotenoides decreased as a result of dehydration process; however, the lowest decrement was recorded for C4 treatment, with the two dehydration methods (sun hood and cabinet dryers).With regard to total bacterial count, osmo-dried carrot samples are bacteriologically accepted as specified in the Egyptian Standards. Furthermore, obtained results clearly showed that the color, taste, odor , texture and overall acceptability recorded a high rating in a consecutive sucrose solution concentrationC3 (20-40%). It can be concluded from this investigation that osmotic dehydration with sucrose solution positively affect the transfer process of solids, led to water loss and weight reduction during osmotic, besides, a consecutive concentration of 20-40% and solar drying could prolong self-life of the carrot slices, with gaining high rating of the sensory attributes concerning color, taste, odor and texture of carrot after 6 months of storage (25 ± 3° C).