There is a great demand for the vegetarian probiotic products, as an alternative to fermented dairy products. Probiotication may improve flavour, taste and extends the shelf-life of vegetarian juices with great regards to its high nutritional value. Therefore, the aim of this study was to evaluate the effect of using probiotic Lactic Acid Bacteria (LAB) namely, (Lactobacillus plantarum ssp. plantarum EMCC 1027, Lactobacillus delbrueckii ssp.bulgaricus EMCC 1102) and their mixture for the fermentation of carrot juice during cold storage (4±1oC) for 12 days. Fresh carrot juice was inculcated with selected LAB (approximately 5-6×109 CFU/ml of juice).The juice was initially fermented at 37°C for 3 days. Bacteria survival in intervals at 3, 6, 9, and 12 days were counted. The number of LAB bacteria after 12 days of cold storage (4±1oC) was more than 6.5×108 CFU/ml of juice. After 3 days of fermentation, the pH values was decreased from 5.7 to 4.2, while, the acidity (%) was increased from 0.15 % (as lactic acid) to 0.65%, the number of L. bulgaricus was higher than L. plantarum, or mixed culture (1:1) in consumption of reducing sugars, 2.11, 2.45, and 2.51, after 3 days, and 1.45, 1.97, and 1.77 g/100 ml, after 12 days of cold storage, respectively. The viable cell counts of L. plantarum decreased slightly during cold storage, but the cell viability remained at a considerably high level (>106 CFU/ml) after 12 days of cold storage (4±1oC).TSS (%) decreased from 7.80 to 6.90 in the fermented sample with mixed culture (1:1), L. bulgaricus, was 7.80 to 6.90, and L. plantarum decreased from 7.8 to 7.10, from initial time to 12 days of storage, respectively. (∆E) values were highest for the sample with mixed culture =73.8, L. plantarum =72.2, and L. bulgaricus =73.5, after 12 days of cold storage. This suggests that fermented carrot juice, which containing LAB, could serve as a healthy beverage for vegetarians and lactose-allergic consumers.