The drying process is one of the most important processes in food engineering. Infrared radiation drying is a process of non-steady-state heat and mass transfer, with the change of material moisture migration and quality characteristics. Heat and moisture transfers in fruits and vegetables during drying are complex processes, and knowledge of the moisture profile is fundamentally important for industrial processes. A better understanding of the mechanism of moisture transfer would help to improve product quality and the efficiency of drying process for fruits and vegetables. Low field nuclear magnetic resonance （LF-NMR） has the technique advantages of nondestructive and non-invasive, which can be used to study the variation, distribution and flow of different phases state moisture in fruits and vegetables. The study of regularity of moisture migration was the foundation for optimizing drying parameters. With the radiation temperature of 60℃ and the thickness of the carrot slices of 5 mm, the tests of infrared drying were made. The spectra of transverse relaxation time T 2 were analyzed by using the method of low field magnetic resonance spectroscopy （LF-MRS） to explore the moisture transfer characteristics of carrot slices dried by infrared radiation （IR）. The results showed that in comparison with hot air drying, the values of transverse relaxation time T 2 of free water and semi-bound water from the process of infrared radiation drying were much greater, and the decay rate of the peak area A 0 from the process of infrared radiation drying was also faster, which meant that the drying rate and moisture gradient were much higher. The fitting equations of the peak area A 0 versus drying time was obtained with attenuation trend for carrot slices dried by infrared radiation and hot air. The results could lay a solid foundation for the further study on refinement drying and the drying technique optimizing for carrot slices.