Bolthouse Farms carrot juice is already clean with just one ingredient: carrot juice. No seed oils or artificial additives to replace. The DIY advantage is ensuring certified organic carrots, maximum freshness, and supporting local agriculture.
Based on: Carrot Juice
· Makes approximately 4 servings (32 oz total)
· Serving: 8 oz (240 ml)
Why This Recipe is Seed Oil Free
Commercial Carrot Juice from Bolthouse Farms often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Carrot Juice may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic carrots
2 lbs (about 12-15 medium carrots) · Bunny-Luv Organic Carrots or Cal-Organic Farms carrots
Primary ingredient providing natural sugars, beta-carotene, and the characteristic sweet carrot flavor
Filtered water (optional)
2-4 oz as needed · Any quality filtered water
Optional dilution if juice is too concentrated or to adjust consistency
Instructions
Step 1. Wash and scrub 2 lbs of organic carrots thoroughly under cold running water using a vegetable brush. Remove any green tops but leave the skin on (most nutrients are just under the skin). Cut off any damaged or dark spots. Trim both ends of each carrot.
Step 2. Cut carrots into 2-3 inch pieces that will fit easily through your juicer chute. Smaller pieces extract more efficiently and put less strain on the juicer motor. If using a centrifugal juicer, cut pieces slightly larger; for masticating juicers, smaller pieces work better.
Step 3. Set up your juicer according to manufacturer instructions. Place a large measuring cup or pitcher under the juice spout, and position the pulp container. Start juicing carrots one handful at a time, feeding them slowly through the chute. Don't rush - slow feeding produces more juice and prevents jamming.
Step 4. After juicing all carrots, you should have approximately 32-36 oz of fresh carrot juice (yield varies by carrot water content and juicer efficiency). The juice will be naturally sweet with a vibrant orange color and may have some foam on top.
Step 5. Strain the juice through a fine-mesh strainer if you prefer a smoother consistency, though the natural pulp adds fiber and nutrients. Taste and add 2-4 oz of filtered water if the juice is too concentrated for your preference - commercial carrot juice is often slightly diluted.
Step 6. Pour into clean glass jars or bottles, leaving 1/2 inch headspace. Fresh carrot juice oxidizes quickly, so consume immediately for best flavor and nutrition, or refrigerate for up to 2-3 days maximum. Stir or shake before serving as natural separation occurs.
Storage
Store in refrigerator in airtight glass containers for 2-3 days maximum. Natural separation is normal - stir before drinking. Freeze in ice cube trays for longer storage up to 3 months.
Cost Comparison
Cost per serving (homemade)$0.87
Cost per serving (store-bought)$0.75
Savings-16%
Fresh organic is actually slightly more expensive per serving, but you gain maximum nutrient density, zero processing time between harvest and consumption, and support for organic farming practices.