Caribbean carrot juice recipe (With and without milk)
This Caribbean carrot juice recipe combines sweet carrots with nutmeg, cinnamon, and a hint of ginger for a classic island flavor. It’s creamy, refreshing, and a delicious way to enjoy one of the Caribbean’s favorite homemade drinks. It can be made with or without milk.
A Taste of Island Nostalgia
I love drinking juices. LOVE! If there’s juice, I’m going to drink it. And this is one of my favorite homemade carrot juice recipes. Simple, flavorful, and full of memories.
I think I got this from my dad. Most of my punches (that’s what we call juices with milk) started with his recipes.
We’ll juice almost anything in the Caribbean. Check my other Caribbean drink recipes for proof! If it can be squeezed, blended, or mashed, we’ll find a way to make a drink out of it.
We make juices from fresh fruits and vegetables — cucumber, pumpkin, dasheen — and sometimes add a little “boost” with Guinness Stout or rum.
Today, I’m sharing this easy Caribbean carrot juice, sometimes called carrot punch, across the islands. It’s sweet, creamy, and you’ll be surprised how quickly it disappears (no judgment if you don’t share).
Light, refreshing, and full of flavor, this drink pairs beautifully with Sunday lunch, especially alongside stewed chicken, macaroni pie, or pelau.
And if you like vegetable-based drinks, grab my beetroot juice recipe too. Another favorite from my kitchen!
How to make carrot juice (step-by-step recipe)
Ingredients needed
Making this fresh carrot juice at home is super simple. Just a few ingredients and your high-speed blender, and you’ve got the real Caribbean deal.
- Carrots: Fresh carrots are the heart of this recipe. The fresher they are, the better the flavor. If you can, pick some up from your local farmers market, or try using purple carrots for a fun twist.
- Condensed milk: Use regular sweetened condensed milk or coconut condensed milk for a dairy-free version. Adjust to taste.
- Spices: A blend of nutmeg, vanilla extract, and ginger brings that signature island warmth.
- Optional add-ins: A squeeze of lemon juice or orange juice brightens the flavor, while a bit of apple or celery adds a mild sweetness or earthiness.
Method (with or without milk)
You can make this carrot juice recipe with milk for a creamy version or skip it for a lighter, dairy-free drink.
Step 1: Extract the carrot juice
Peel and chop the carrots and ginger, then add them to a blender with water. Blend until fine. Start slow and increase the speed.
Strain the mixture through a fine sieve or cheesecloth, squeezing out as much liquid as possible. Set the leftover pulp aside (it’s great for baking later).
Step 2: Make it your way
- Without milk: Sweeten the strained juice to your liking with sugar or your favorite sweetener.
- With milk: Pour the strained juice back into the blender, add condensed milk, vanilla, and a sprinkle of nutmeg. Start with ¼ cup of milk and adjust to taste. Blend till smooth, then chill or serve over ice cubes.
Top with a dusting of grated nutmeg or cinnamon for that finishing touch.
Tips for the best carrot juice
- Use fresh, young carrots; they’re naturally sweet, packed with fiber, and full of those good-for-you nutrients like vitamin C and beta-carotene.
- Avoid the big “juicing carrots” bags; they tend to taste dull.
- The leftover pulp can be used for carrot cake, muffins, or even to thicken soups
- Want to make it a grown-up drink? Add a splash of rum or Guinness Stout.
Other ways to make it
No blender? No problem.
Food processor:
Chop carrots and ginger, blend with water, and strain. Add the liquid back to the processor with milk or spices and combine.
Juicer:
Feed carrots and ginger through your juicer. Once juiced, stir in condensed milk, vanilla, and nutmeg.
Variations & substitutions
This recipe is flexible — feel free to make it your own.
- Add fruit: A touch of apple or orange gives a naturally fruity kick.Additions | Substitutions
- Alcohol: Add a bit of Guinness or dark rum for that punch-style twist.
- Lime or lemon: Brightens and balances the sweetness.
- Plant-based milks: Swap condensed milk for coconut, oat, or almond milk. Adjust sweetness to taste.
How long does it last
Keep this carrot juice in the fridge in a sealed bottle or jug for up to 5 days. Shake or stir before drinking. Separation is normal.
More Caribbean juice recipes
- Lime juice
- Pineapple and cucumber
- Guava fruit juice
- Mango passion fruit juice
- Soursop drink
- Papaya drink
FAQs
No need! This recipe works beautifully with raw or cooked carrots, but raw carrots keep the flavor brighter.
You don’t have to. Peeling is just a personal choice for smoother blending.
Pretty much! Across the Caribbean, you’ll find variations of this carrot punch, all creamy and spiced just right.
Yes! Try apples, oranges, celery, or even lemon juice for a twist. It’s a fun, delicious way to enjoy your daily dose of fresh island flavor.
Bringing it all together
This Caribbean carrot juice recipe is light, creamy, and filled with island warmth — the kind of drink that even kids and older adults will love. Whether you make it plain or creamy, it’s pure sunshine in a glass.
If you tried this recipe, leave a comment and rating below. And share it with someone who loves a good island drink!
Recipe
Carrot Juice Recipe
Ingredients
Method
- Wash, peel, and roughly chop carrots and ginger.
- Add carrots, ginger, and water to a high-speed blender. Start on low, then increase speed until the mixture is smooth.
- Pour the blended mixture through a fine strainer or cheesecloth into a large bowl. Press or squeeze to extract as much liquid as possible. Discard or save the pulp for baking or soups.
- Sweeten to taste with sugar or your preferred sweetener.
- Return strained juice to the blender. Add condensed milk, vanilla, and nutmeg. Blend again until smooth and creamy.
- Pour into a jug or bottle and refrigerate until cold. Serve chilled or over ice cubes, with a sprinkle of nutmeg or cinnamon on top.
Nutrition
Notes
- Use young, fresh carrots for the sweetest flavor.
- Avoid “juicing carrots” sold in bulk bags — they tend to be less sweet.
- Add a squeeze of citrus to brighten the flavor or a splash of Guinness or rum for a classic punch twist.
- Store in an airtight container in the fridge for up to 5 days. Shake or stir before serving.
