A three factors quadratic regression rotation combination design was adopted to study the effect of moisture content of pre-dried carrots, super heated stream temperature and treating time on the specific volume of puffed carrots and product rehydration ratio. Results showed that all the three factors have significant effect. Long treating time increases specific volume of puffed carrots while decreases product rehydration ratio significantly. The optimized result is 23% moisture content of pre-dried carrot, 150℃ puffing temperature and 50s treating time. Puffing dried carrot at the above condition has small a shrinkage, a high rehydration ratio, and a appropriate hardness. Super heated stream puffing drying has a higher efficiency comparing to hot air drying, which could decrease drying time near 40%.