Carrot juice is juice produced from carrots, often marketed as a health drink. Carrot juice has a particularly high content of Provitamin A (β-carotene), but is also high in B complex vitamins and many minerals including calcium, copper, magnesium, potassium, phosphorus, iron, and folic acid. A pound of carrots will yield about a cup of juice, which is a bad yield compared to fruits like apples and oranges. However, carrot pulp is very tough; the main difficulty in juicing carrots is in separating the pulp from the juice. Drinking more than 3 cups of carrot juice in a 24-hour period, over a prolonged period of time may cause carotenoderma, which is a benign condition where the skin gains an orange hue.

Carrots have been made into soups and juices for hundreds of years. In America, along with marigold petals, carrot juice was one of the first colorants used to make European cheese more attractive to the local consumer. Even today, synthetic β-carotene is commonly used to add color to cheese in America where unusually orange colored cheese is preferred.