Carrot of three different sizes (5×5×5 mm³, 10×10×10 mm³ and 15×15×15 mm³) were dried in a temperature controllable hot air dryer at 50°C. The heat and mass transfer parameters including surface mass transfer coefficient (h_m), heat transfer coefficient (h_c), effective moisture diffusivity (D_m) and mass transfer Biot number (Bi) were obtained from the experimental study along with drying kinetics and thin-layer modelling. The average drying rate was observed between 0.4030 and 0.4257 kg/kg-hr. on dry basis (db). D_m was in the range of 2.9743×10^-10 to 1.1255×10^-09 m²/s and increased with increase in sample size. However, h_m and h_c were in the range of 2.3636-2.8415×10^-06 m/s and 1.9515-5.6971 W/m²K respectively and decreased with increase in sample size. Four thin-layer models were applied and compared with the experimental data. Logarithmic model was found to predict the variation of moisture profile most accurately during carrot drying with R² values of greater than 0.9968.