How to Make Carrot Milk

by Meenakshi Nagdeve last updated -

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Carrot milk is a very popular beverage in India as well as a number of other Asian countries. It is made by blending raw carrots with milk, ice cubes, and some cardamom powder. It combines many benefits of carrots, as well as the mineral content of milk (condensed or normal) and the antioxidants of cardamom.

Begin your day with a glass of carrot milkshake and you’ll be surprised with the difference it makes to your skin. All of us know the goodness and benefits of carrot but how much carrot should be consumed on a daily basis has always been a pertinent question. Try this carrot milkshake as it fills the tummy in no time and is very easy to prepare at home. So what are we waiting for? Let’s get started with the recipe!

Carrot Milk

A delicious way to add carrot and milk to your diet!
4.25 from 4 votes
Print Pin Rate
Appliance: Blender, Refrigerator, Hot plate
Prep Time: 10 minutes
Cook Time: 10 minutes
Passive Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 2 people


  • 3 Carrot (large raw)
  • 1 cup condensed milk
  • 1 teaspoon cardamom powder
  • 2 cups water (filtered)


  • To begin with, add the carrots and water into a pot and bring them to a boil.
  • Allow the carrots to become tender. It will nearly take 4-5 minutes for it to fully boil.
  • Add the carrots and water to a blender and puree.
  • Heat the condensed milk in a pot until it begins to boil, then allow it to cool for 1-2 minutes.
  • Add the carrot puree and cardamom powder to the milk and stir properly until it is thoroughly blended.
  • Allow the mixture to cool, and then refrigerate it for at least 2 hours.
  • Now serve the carrot juice and enjoy the drink with your loved ones!


To make carrot milk, you can use 2% milk or whole milk. If using whole milk take 4 cups of milk and 2 cups of water to get a perfect consistency. 
You can also use almonds for garnishing as they contain high levels of healthy unsaturated fatty acids and high levels of bioactive molecules (such as fiber, phytosterols, vitamins, other minerals, and antioxidants).

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About the Author

Meenakshi Nagdeve, Co-Founder, Organic Facts is a health and wellness enthusiast and is responsible for managing it. She has completed the Nutrition And Healthy Living Cornell Certificate Program, Cornell University, US. She holds a Post Graduate Diploma in Management from IIM Bangalore and B. Tech in Metallurgical Engineering and Materials Science from IIT Bombay. Prior to this, she worked for a few years in IT and Financial services. An ardent follower of naturopathy, she believes in healing with foods. In her free time, she loves to travel and taste different types of teas.

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