As a result of diligent studies in view of the problems of conventional methods as described above, the present inventors discovered an improved method of producing carrot juice, according to which carrots are sprayed, while they are being crushed or chopped, with an aqueous solution of citric acid or lemon juice with a specified amount of citric acid, and juice is squeezed out from these crushed or chopped carrots by means of a counter-rotation twin-screw extruder after they are heated for inactivation of enzymes.