About this carrot Cucumber Juice
This fresh carrot cucumber juice with apple, ginger, and lime is naturally sweet, vibrant, and packed with nutrients that support digestion, hydration, and healthy-looking skin. Make it with a juicer or blender in under 10 minutes — a go-to recipe for mornings or an afternoon energy boost.
Why You’ll Love This Juice
- It’s naturally sweet and hydrating
- Packed with vitamins A, C, and antioxidants
- No added sugar—just whole ingredients
- Easy to make in a blender or juicer
- Great for digestion and skin health
- Ready in under 10 minutes — with a juicer or blender
Ingredient notes
- Carrots: Choose firm, vibrant orange carrots. If they’re organic, there’s no need to peel them—just scrub them well.
- Cucumber: Cooling and hydrating. I skip peeling when organic.
- Apple: Adds a natural sweetness that balances the carrot and ginger. Granny Smith is tart; Fuji or Gala is sweeter.
- Ginger: Gives a zesty kick and helps digestion. No need to peel, rinse well.
- Lime or Lemon: Brightens everything up.
How to make the perfect carrot cucumber juice?
- With a juicer: Pass all the ingredients through your juicer. Stir, taste, and adjust with extra citrus if needed.
- With a blender: Add all ingredients to a high-speed blender with a splash of water. Blend until smooth, then strain through a fine-mesh sieve, cheesecloth, or nut milk bag. Chill and enjoy.
Customize your juice
- Add celery, pineapple, or spinach for an extra nutrient boost.
- Swap lime for orange juice to make it kid-friendlier.
- Add turmeric for an extra boost of anti-inflammatory power.
- Want it sweeter? Add another apple, beets, or a date to the blender.
Benefits of Carrot and Cucumber Juice
- Carrots are rich in beta-carotene (vitamin A), which supports eye and skin health.
- Cucumbers are over 95% water, making them naturally hydrating.
- Apples add natural sweetness, fiber, and antioxidants.
- Ginger adds a zesty kick and is traditionally used to support digestion.
- Lime provides vitamin C and brightens the flavor.
This juice is not a substitute for medical advice; it’s just a delicious way to get more whole fruits and vegetables into your day.
When to Serve This Juice
- Breakfast — alongside toast, oatmeal, or chia pudding
- Light lunch — with a grain bowl, salad, or lentil soup
- Post-workout — hydrating without being heavy
- Afternoon reset — instead of coffee or a sugary snack
Fresh juice is always best enjoyed right away, but real life happens—so here’s how to store it properly.
How to store
- Refrigerator: Store the juice in a tightly sealed glass jar or bottle for up to 24 hours. Shake well before drinking, as natural separation will occur.
- Flavor tip: Add a squeeze of fresh lime right before serving to wake it back up if it’s been chilling in the fridge.
- Freezing: You can freeze carrot cucumber juice in ice cube trays for smoothies, but I don’t recommend freezing it for drinking straight—the texture and brightness are best fresh.
- Use the pulp: Don’t toss it. The pulp is great for carrot cake, quick breads, juice pulp crackers, or even adding to soups and veggie patties. Think of it as a bonus ingredient, not waste.
Frequently asked questions
More Juices and Smoothies
- Pineapple Mint Green Smoothie
- Pink Beet Smoothie
- Agua de Piña (Pineapple Agua Fresca)
- Juice Pulp Crackers — use your leftover pulp!
Carrot Cucumber Juice With Apple, Ginger & Lime
If you're looking for a refreshing and healthy way to start your day, this carrot cucumber juice is for you. It's naturally sweet from apples, hydrating thanks to cucumber, and packed with beta-carotene from fresh carrots. Whether you’re into juicing for glowing skin, better digestion, or just flavor, this combo hits all the right notes—and you don’t even need a juicer to make it.
Equipment
Ingredients
- 4 carrots
- 1 green apple
- 1 cucumber
- 1 lime
- ½ inch piece of fresh ginger
Instructions
Juicer Method
- Feed all ingredients through your juicer.
- Stir, taste, and adjust with extra lime if needed. Serve over ice.
Blender Method
- Add all ingredients to a high-speed blender with ¼ cup water. Blend on high until smooth.
- Strain through a fine-mesh sieve or nut milk bag, pressing the pulp to extract all the juice.
- Pour into glasses and enjoy immediately.
Notes
- If you want to separate the carrot pulp, pass the carrots through the juicer first, then add the rest of the ingredients.
- It is best to use a high-speed blender, such as a Vitamix or Blendtec.
- For the best taste and nutrient content, drink your juice immediately after making it.
- Pulp Usage: Don’t throw away the pulp! It’s great for compost, or you can use it in baking recipes, like carrot muffins or bread.
Nutrition
Serving: 1cupCalories: 58kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 44mgPotassium: 346mgFiber: 3gSugar: 9gVitamin A: 10269IUVitamin C: 8mgCalcium: 33mgIron: 1mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
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