Skip to Content

How To Make Carrot Juice

Sharing is caring!

This recipe for homemade Carrot Juice will have you wanting more. It is so fresh and delicious that you’ll never have store-bought carrot juice again.

For those of you who already own a juicer, feel free to use the Jump To Recipe Button above to get the recipe. If you don’t have a juicer, then start here.

A good juicer is essential for making fresh juice at home.  You don’ t have to spend a fortune to get a good quality juicer.  My first juicer was a Hamilton Beach Big Mouth juicer that I bought at Walmart for less than $70.  It came with a pretty good warranty, so I thought, “Why not?”

I used it for several months making ginger green juice for my husband after he had been diagnosed with cancer.  I still have that juicer and won’t be getting rid of it anytime soon.

At TJ Maxx, I spotted a Breville Juice Fountain and could not pass it up –  now I have two juicers.  One thing I noticed about the Breville is that the pulp seems drier than what I was getting in the Hamilton Beach.  That means that it is extracting more juice.

How To Make the Best Carrot Juice

One of the reasons that homemade juice is better than store-bought is because it is fresh.  There is no telling how long it had been since the store-bought juice was made.  Plus, store-bought juice is usually pasteurized, while that is typically a very good thing, for juicing it kills some of the nutrients.

Typically, store-bought carrot juice is what I would consider one note.  It’s made with just carrots.  While carrots are great, simple carrot juice is not.  However, when you add a little ginger, apple, and some celery, you end up with a nutritious, delicious beverage that you really can feel good about drinking. 

While you are foregoing the fiber by extracting the juice from the pulp, the juice is still full of vitamins and minerals.  (On a side note, if you are really creative, you will find uses for that pulp, like perhaps a raw carrot cake.)

Ingredients in Homemade Carrot Juice

Let’s take a look at what is in my recipe for carrot juice.

  1. Carrots.  Carrots are full of phytonutrients, carotenoids (beta carotene), phenolics (antioxidant, antimutagenic and antitumor activities), vitamin K and potassium.   Look for organic 5-pound bags.  They cost anywhere from $4 – $6 per bag.  If you start juicing a lot, you might want to invest in a 25-pound bag of organic carrots.  (The larger bag costs about $20 at my local Publix, making it a great value.)
  2. Apple.  The old wife’s tale about “An apple a day keeps the doctor away” might actually have a bit of truth to it.  Apples are a good source of Vitamins C, E, K, as well as riboflavin, thiamin, and vitamin B-6.  Apples also have anti-inflammatory phytonutrients, the minerals calcium, potassium, and phosphorus.
  3. Ginger.  The ginger root has been used for centuries for its medicinal properties.  It’s known to help ease nausea, morning sickness, irritable bowel syndrome, and is used also for its anti-inflammatory properties.
  4. Celery.  While celery might seem like an insignificant plant, its juice contains vitamin A, vitamin C, vitamin K, folate, calcium, potassium, sodium, magnesium, phosphorus, electrolytes, water and smaller amounts of other vitamins and minerals.

I typically use fresh celery when I make my juice, but in this post and in the video I add some celery juice that I had already bottled.  

Yield: 5 servings

Carrot Juice

Carrot Juice

This recipe for homemade Carrot Juice will have you wanting more. It is so fresh and delicious that you’ll never have store-bought carrot juice again.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 5 pounds carrots
  • 1 apple
  • 2-3 celery stalks
  • 1-2 inch ginger

Instructions

  1. Scrub carrots and ginger. Rinse apple and celery. If any item is too large to fit in the mouth of the juicer, cut it down in size.
  2. Place the ingredients in the juicer per manufacturer's instructions.
  3. Pour prepared juice into jar(s) and refrigerate.
  4. Consume within 3-4 days.

Notes

This recipe yields approximately 40 ounces.

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 182Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 284mgCarbohydrates: 43gFiber: 15gSugar: 20gProtein: 4g

Nutrition information is an approximation.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


There is a book called Curing Cancer with Carrots that is available on Amazon.com.  It’s the story of how Ann Cameron’s stage 4 colon cancer was cured – she credits it to her drinking 40-ounces of carrot juice every day.

I won’t promise that this juice will cure anything, but it is definitely delicious.  I hope you enjoy the recipe!

Previous
Lemon Poppy Seed Bundt Cake Recipe
Next
Easy Chicken Fajita Recipe