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Homemade Carrot Juice

Fresh homemade carrot juice delivers natural sweetness and beta-carotene in under 5 minutes without any added sugars or preservatives.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Drinks and Beverages
Cuisine: International
Calories: 94
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds fresh carrots about 8 to 10 medium carrots
  • 1/2 inch fresh ginger root optional, for a subtle kick
  • 1 small apple optional, adds brightness and sweetness
  • Filtered water only if your juicer requires it
  • Sea salt optional pinch at the end

Equipment

  • Cold-press or centrifugal juicer
  • Cutting board
  • Sharp chef's knife
  • Two 12-ounce serving glasses
  • Small spoon for stirring (optional)
  • Vegetable brush

Method
 

  1. Wash and prepare your carrots by rinsing under cool running water and scrubbing with a vegetable brush.
  2. Trim the stem ends and root tips off each carrot and cut into 2- to 3-inch chunks.
  3. If using ginger, peel a 1/2-inch piece; if using apple, core and cut into chunks.
  4. Assemble your juicer on a stable counter with a glass or pitcher under the spout and the pulp container in place.
  5. Feed the carrot chunks slowly into the juicer, using the plunger if provided, until most carrots are processed.
  6. Process the ginger piece and apple chunks through the juicer to mix their flavors evenly.
  7. Feed any remaining carrot chunks through to push the ginger and apple fully through the machine.
  8. Pour the fresh juice into two glasses and serve immediately for best flavor and nutrient retention.

Notes

For the best flavor and nutrient retention, drink immediately as fresh juice oxidizes quickly.