The carrot juice with 18⁰Bx inoculated using 10% mixed culture of L. acidophilus and S. boulardii (1:1) and fermented for 20 hours was standardized for development of probiotic carrot beverage. Various physico-chemical attributes of the beverage like TSS, titratable acidity and pH. The color was found to orange red which was most acceptable for carrot based beverage. Further, the microbiological analysis showed that prepared beverage contained optimum level of cultures i.e. 2.4 x 10⁹ CFU/mL and yeast and mold 5.2 x 10⁹ CFU/mL was free from any traces coli-form bacteria. Hence, it can be concluded that the carrot juice has the potential as a carrier of probiotic culture for the preparation of carrot probiotic beverage.