About this recipe
You have to try this fresh carrot juice with cucumber, apple, and ginger; promise you’re in for a delicious surprise. This juice is naturally sweet, vibrant, and packed with nutrients that support digestion, hydration, and a healthy-looking skin glow. You can make it with a juicer or blender, and it comes together in under 10 minutes. It is perfect for a healthy start to your morning or an energizing afternoon boost. This carrot-cucumber juice is a go-to recipe worth adding to your rotation.
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
- This juice and my Pineapple Mint Green Smoothie recipe are two of my favorites!
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 juice?
With a juicer. Pass all the ingredients through your juicer. Stir, taste, and adjust with a bit of extra citrus if needed.
With a blender. Add all the ingredients to a high-speed blender with a splash of water. Blend until smooth, then strain through a fine-mesh sieve, cheesecloth, or an almond milk bag. Chill and enjoy.
Customize your carrot cucumber 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 a great source of vitamin A, which supports eye and skin health. Fresh ginger has health benefits and has been used as medicine for almost 5000 years! Apples and cucumbers are great for staying hydrated and are rich in antioxidants.
When to serve it
This carrot-cucumber juice is light, fresh, and naturally sweet, making it easy to pair with simple, nourishing foods—especially in the morning or as an afternoon reset.
- Breakfast: Serve it alongside toast with almond butter, avocado toast, or a small bowl of oatmeal or chia pudding. It’s refreshing without overpowering your meal.
- Light lunches: It pairs beautifully with a veggie-forward lunch like a grain bowl, a simple salad, or something cozy like a lentil or vegetable soup.
- Post-workout or afternoon pick-me-up: This juice works well after movement or during that mid-afternoon slump when you want something hydrating but not heavy.
- Juice pairing tip: If you’re doing juices regularly, alternate this one with a green juice or a citrus-forward juice so your palate (and body) stays happy.
Frequently asked questions
Fresh juice is always best enjoyed right away, but real life happens—so here’s how to store it properly.
Storage and Reusability
- 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.
Carrot Cucumber Juice
Equipment
Ingredients
- 4 carrots
- 1 green apple
- 1 cucumber
- 1 lime
- ½ in piece of ginger
Instructions
Juicer Method
- Before juicing, it is important to wash all fruits and vegetables. I personally do not peel organic produce, only conventional ones. Once washed, I cut the produce into large pieces.
- Turn on your juicer and feed the ingredients through the chute. Use the pusher to guide them into the machine gently.
- Serve with ice and lemon slices as a mocktail or pick me up.
Blender Method
- Before juicing, it is important to wash all fruits and vegetables. I personally do not peel organic produce; I only peel conventional ones. Once washed, I cut the produce into large pieces.
- Place the ingredients in the blender. Add a little bit of water to help the blades move easily. The amount of water will depend on how thick or thin you want your juice. Start with a small amount, like 1/4 cup, and add more as needed.
- Blend the mixture on high speed until everything is completely pureed and the mixture looks smooth.
- Place a fine mesh strainer or a nut milk bag over a large bowl or pitcher. Pour the blend through the strainer. Use a spoon or spatula to press the pulp down and extract as much juice as possible.
- Pour the juice into glasses and enjoy immediately for the best flavor and nutrient content.
Notes
- If you want to separate the carrot pulp, pass the carrots through the juicer first and then the rest of the ingredients.
- It is best to use a high-speed blender like a Vitamix or Blendetc.
- 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
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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.
Come say hi on Instagram—I’d love to hear what you’re cooking.