Carrot Juice with Apple: Taste, Ratios, and Serving Ideas

In a root cellar, carrots and apples are best kept apart, but in a glass they get along well — and that’s what our carrot juice is built on. It has four parts not-from-concentrate (NFC) apple juice to one part carrot juice, and we grow both crops ourselves. The juice comes out light rather than thick, while the carrot brings it a warm orange color and a gentle sweetness.

Contents

The taste of carrot juice: the carrot doesn’t dominate

Apple remains the backbone of the flavor, and the carrot comes in as a warm note — like a fresh carrot straight from the garden. Pure carrot juice is different: mildly sweet, with an earthy vegetable note, and one-dimensional in taste. The color and sweetness depend on the carrot variety and its ripeness.

Apple and carrot: what ratio to mix them in

Carrot is often blended specifically with apple, which freshens up carrot juice. At home, people choose the ratio to taste — some mix them half and half, others take twice or four times as much apple juice as carrot juice.

Apple : carrot juice	Result
1:1	thick, with a pronounced carrot flavor
2:1	carrot comes through clearly, apple makes the taste livelier
4:1 — as in our juice	apple flavor with a soft carrot note

Carrot also pairs readily with both pumpkin and beetroot: we have separate articles on pumpkin and beetroot juice.

What color the first carrots were

Not orange. The first cultivated carrots were grown in Central Asia more than a thousand years ago, and they were purple and yellow, while wild carrots were white or pale yellow. Orange carrots appeared later, in Western Europe: in the 15th–16th centuries, they were already known in Spain and Germany.

Modern orange carrots were developed by Dutch growers. Holland is also linked to a popular story claiming that this carrot was created in honor of Prince William of Orange. It’s a nice legend, but carrot historians say there is no documentary evidence for it: orange carrots were known in Europe even before the Dutch varieties.

And the pigment that colors carrots got its name from them: in 1831, a German chemist isolated it from carrot juice and called it “carotene,” from the Latin carota, “carrot.” The carrots for our juice are ordinary orange ones, distant descendants of those Dutch varieties.

Ingredients and nutrition facts

Our apple-carrot juice contains nothing but pressed apple and carrot juices.

Per 100 g of juice	Amount
Energy value	171.5 kJ / 41 kcal
Protein	0.7 g
Fat	0 g
Carbohydrates	9.5 g

From garden bed and orchard: how we make carrot juice

We press carrots from our own garden beds separately from apples from our orchard, then blend the juices in the right proportion and pasteurize the blend before packing.

How to make carrot juice at home and for winter

At home, carrot juice is made in a juicer, often together with apples, in whatever proportion you like. For canning, it’s trickier than apple juice: carrots are low in acid, so carrot juice isn’t canned without added acid and a tested recipe. Apple juice is easier to put up — we explain exactly how in our article on apple juice for winter.

Together in a glass, apart in the cellar

If you’re stocking up on carrots for the winter to juice a little at a time, keep them away from apples. Ripe apples give off ethylene gas, and carrots take it as a danger signal and produce a bitter compound. Just a tiny amount of ethylene is enough to turn carrots bitter within two weeks. So a great pair in juice makes bad neighbors in the cellar.

How to drink carrot juice and what to make with it

1. With ginger

Add 3–4 thin slices of fresh ginger to a glass of juice and let it sit for 5–10 minutes. Ginger has a slight bite, and the carrot’s sweetness comes through more brightly.

2. No-cook oatmeal

Stir 4 tablespoons of quick oats into 150 ml of juice, add a pinch of cinnamon and a handful of chopped nuts, and leave for 15 minutes. You’ll get a soft breakfast with a taste reminiscent of carrot cake.

3. Carrots glazed in carrot juice

Cut 500 g of carrots into sticks, or use whole young carrots. Place them in a wide skillet, pour in 250 ml of juice, and add a tablespoon of butter and a pinch of salt. Simmer uncovered over medium heat for 15–20 minutes, stirring, until the carrots are tender and the juice has reduced to a glossy glaze. Serve as a side dish or on their own.

Frequently asked questions about carrot juice

Is freshly squeezed carrot juice the same as direct-pressed juice?

Not quite. Both are simply pressed juice, with no concentrate or water, but freshly squeezed juice is drunk right away, while direct-pressed juice is pasteurized and hermetically sealed — an unopened box keeps for months. Read more in our article on direct-pressed juice, freshly squeezed juice, and nectar.

Is carrot juice diluted with water?

Pure freshly squeezed carrot juice often is: it’s dense, so it gets diluted with water or mixed with apple juice. Ours is already blended with apple juice, so you drink it as is.

Which carrots make the tastiest juice?

Ripe, juicy ones — and those that have made it through the first frosts. In the cold, carrots build up sugar in their cells, which works as a natural antifreeze, so after a few frosts they taste sweeter.

Do you add citric acid to your carrot juice?

No. The only ingredients are direct-pressed apple and carrot juices.

A few slices of fresh ginger in the glass, and the carrot’s sweetness in the juice comes through more brightly.

Fresh-pressed apple-carrot juice, 3 L. The minimum order is two boxes, and you can mix flavors; all our juices are in the “Juices” section. We ship within 1–2 business days via Nova Poshta and Ukrposhta across Ukraine. We explain how we make our juices in the article “Fresh Apple Juice: How We Make It”, and how to open the box and how long it keeps in the article “Juice in a Bag-in-Box with a Tap”.
Fresh-pressed apple-carrot juice in our shop →

2026-10-05 12:46:56

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