This paper presents a new mathematical model for thin-layer drying process, which was verified with experimental data. A laboratory scale static-tray dryer was used to obtain the experimental data. Carrot cubes were used for drying experiments. Experiments were performed at air temperatures of 50, 60 and 70°C at constant air velocity of 1 m s-1. Fifteen different mathematical drying models and the new model were compared based on the correlation coefficient, root mean error and reduced chi-square between the experimental and predicted moisture ratios. Consequently, of all the drying models, the proposed model was selected as the best mathematical model for describing the drying kinetics of carrot cubes. Constants related to the new model are reported and correlated with air temperature using Arrhenius equation.