Jamaican Carrot Juice Recipe

Many of you have requested my recipe for Jamaican Carrot Juice! I know it’s a favourite drink for a lot of people, however, I really don’t make it much so I had to try my hand at creating this recipe for you. You’ll notice in my video that I’m tentative about how much sweetened condensed milk to add. That’s because I didn’t want to over-power the natural carrot flavour. If you prefer a strong carrot flavour just add more carrots or use less water with the amount of carrots below. Though it’s always traditional to sprinkle nutmeg on top when serving up a glass of carrot juice, I added grated nutmeg to the batch I made for the video. Either way, you can’t lose.
Carrots are naturally sweet so for a lighter dairy-free version add sugar, lime juice and ginger to your carrot juice instead of the traditional ingredients. Pour over ice for a refreshing way to quench your thirst.
2lbs Carrots, chopped in 2-inch pieces
4 to 5 cups cold Water
1 Tbsp Vanilla Flavouring
12-oz Sweetened Condensed Milk, or to taste
1/4 tsp Nutmeg, grated
1 Tbsp Jamaican Rum (optional)

1. Using a blender, blend the carrots with water in batches
2. Separate juice into a bowl or pitcher using a strainer or cheesecloth
2. Stir in vanilla, sweetened condensed milk, nutmeg and rum
Pour over ice and enjoy!

The Fay Way: Gold Members click below to watch me make this recipe step by step.

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Comments (17)
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  • Ella

    Thank you so much for this Mumma Fay. Can’t wait to try it out. Just one request – would it be possible to include English measurements with your recipes? Don’t worry if you it would be too much work – as long as the recipes and videos keep coming! You are doing a fantastic job.

    • Maxy

      Yes it would be so much easier to follow recipes if we could have UK measurements too. such as grams, Oz, and ml.

      • Cook Like A Jamaican

        Ella and Maxy… we’ll see what we can do to provide metric measurements as well

    • Devonia

      you can always search google for metric conversions.

  • lorraine

    hi aunty faye Jamaican myself couldn’t have said it better. One love, keep up the good work

    • Chocolate Sundee

      Momma Faye: I love watching your videos. I have been to Jamaica four times thus far . I love the culture, the people, and the food. I cook food Jamaican often. I can make a mean jerk sauce and Jerk Chicken just to name a few. I have a Rasta friend who had taught me to cook many dishes. I love your personality and your unselfishness to share “your style” of cooking. Please keep the videos coming. Much love.

      Chocolate Sundee

  • pam

    Hi Miss Faye,

    Jamaican myself, however sometime when I am not certain how to prepare a certain dish I check for other versions. Hence, I came upon ur sight. Simply marvellous! Now mi na lef! Nuf blessings. Keep up the good work.

  • Etoile

    This is fabulous! My mother used to make this when I was growing up. Unfortunately she has passed away and I never did get all of her recipes but this is very similar to the away that she would have prepared it. Thank you ever so much for sharing.

  • Etoile

    This is fabulous! My mother used to make this when I was growing up. Unfortunately she has passed away and I never did get all of her recipes but this is very similar to the away that she would have prepared it. Thank you ever so much for sharing.

  • Cretia

    Hi Mrs. Faye, I love ALL of your recipes especially the Soursop juice. If you can, can you send me a recipe on how to make a mean jerk sauce. I would like to have a surprise gathering for my mom and she LOVES Jamaican Jerk Chicken and food. I\’m going to try make some of your recipes from your page also for the gathering. Wish me well and Thanks a lot. Hope to hear from you soon.

    • Fay & Angela

      Hi Cretia,
      80 percent of the recipes on this site are available to all visitors, however we now have a paid gold membership option for those who want an enriched experience that includes some exclusive recipes and videos. My secret Jerk Chicken recipe is available to all gold members. Click here for a free trial membership: http://www.CookLikeAJamaican.com/register

  • Allison Edwards

    Hi Ms Fay! I boil my carrots until they are softened then leave the pot open to cool. Then I blend the carrots in batches with the same water it was boiled in. That way, nothing is thrown away and I get ALL the goodness of the carrots. It makes a richer juice – you can get it nectar-like if you want, or add water to change it to a thinner liquid consistency if you prefer it like that. My girls like it thick (like old time Supligen) and they savor it by drinking it with a straw – it’s the only drink they put in to-go cups and leave the house with it – I can never make enough. Oh, at the very end I add a few pinches of salt because salt enhances flavor (I put about 3 grains of salt in my coffee also – with milk though, not black). I hope you try my carrot juice recipe!! I swear you will love it! 🙂

    • Fay & Angela

      HI Allison,
      Thank you for sharing your carrot juice recipe. It really is something new to me to cook the carrot first!
      Blessings, Fay

  • Earl

    Hey! Thanks for the recipe. Could you tell me how many glasses I could get out of the 2 lbs of carrot? Let say I am using a 16 oz cup.

    • Fay & Angela

      Hi Earl,
      Thanks for getting in touch. You’re making my head hurt…lol. I’m sorry this isn’t a question I can’t answer for you. But let me know how it works out with that amount of carrots. Blessings, Fay

  • Laraine

    My grandma used to make a recipe something like this, but I thought she put beetroot in with the carrots, if my memory serves me, I was about 8 at the time and that;s decades ago. What do you think? I can\’t wait to try your recipe, it brings back such wonderful memories. I\’ll add it to my family cook-up. More Hugs

  • Anthony

    Thank you for your recipe