Why Is Carrot Juice So Sweet? (Facts That Will Surprise You)

When a carrot is juiced, the sugar concentration increases, and when you drink, the carrot juice tastes extremely sweet. 

To juice, a carrot means extracting the liquid portion, which contains most of the sugars from the cellulose. 

While the cellulose by taste is flavorless, this means it tastes like paper pulp. Perhaps, you’re creating a concentrated carrot flavor that has a sweeter taste than the whole carrot when you eat it.

Carrot is the only vegetables that contain much quantity of sugar in it. 

While some vegetables consist of about 2gram of sugar per 100g, the carrot is at 5grams. It also contains more sugar per cup than most fruits and vegetables. 

For instance, a cup of carrot juice contains 2g of fiber and 9g of sugar, whereas one cup of cubed, raw carrots provides 3.5g of fiber and 6g of sugar.


Are carrots naturally sweet?

Carrots, like many vegetables, are naturally sweet. 

Carrots are sweeter if grown in winter seasons and climates as they gain more sugars when mature in cold conditions.  

Here is some more information about the sweetness of the carrot and its benefits.

Carrots contain both carbohydrates and sugar. Under the carbohydrate umbrella, we have single and multiple sugar molecules.

The single-molecule sugar, which is also be known as monosaccharides, includes glucose, fructose, and galactose. 

Carrots have carbohydrates, because of the natural sugar content, which is the fructose and glucose. 

These carbohydrates and sugar contents found naturally in fruits and vegetables are considered healthier than refined and processed sources.

In addition to supplying carbs to your body, carrot also provides vitamins, minerals, and fiber content. 

What is the sweetest carrot variety?

Each carrot variety has a difference in its appearance and taste based on the place they grow and manure used while developing.

Here are some carrot varieties that are considered sweet. 

The Amarillo Yellow

The Amarillo yellow variety isn’t just any old yellow carrots, and it is bright neon yellow inside and out. These tender carrots are quite tasty.

They have a sweet, mild, earthy flavor that is great right out of the garden or when baked.

Kuroda Carrots

An Asian cultivar, Kuroda carrots are categorized by large, stubby, red-orange taproots and are one of the sweetest carrots available on the market.

Although the carrots grow quite large, they retain a high level of moisture and tenderness. Its candy-sweetness makes it great when the juice is extracted or used raw.

Red Cored Chantenay Carrots

Red Cored Chantenay from the French heirloom is a stump-root type of carrot that features a broad-shouldered top and a rounded blunt tip. The skin is bright orange with a deep orange or reddish-orange core.

This variety reaches 5 to 6 inches long and is perfect for eating raw or grated in salads. 

Known for its smooth exterior, regular shape, and ability to grow in heavy soils, it makes a good storage carrot and tends to get sweeter with time.