Carrots are one of horticultural crops. Carrots are commonly made into juice. But, many people dislike the flavor of carrot juice. In order to reduce the flavor of carrot juice, acidification can be applied in carrot juice. Carrot juice has a short shelf life. Processing carrot juice with lactic acid bacteria can prolong its shelf life. In preliminary research, the effect of type of carrot and acidification (into pH 3,5, 4,0, 4,5, 5,0, and 5,5) are studied. The result showed that acidification with lemon increase the vitamin C, color, and total solid, but acidification decrease total plate count of local carrot juice and Australian carrot juice. Both carrot juices with pH 4,5 have the highest β-carotene content. The best pH for both carrot juices are 4,5, which is used further for main research. In main research, the effect of starter type and incubation time (14, 16, 18, 20, and 22 hours) is studied. Local carrot juice is inoculated with Lactobacillus plantarum and Australian carrot juice is inoculated with Lactobacillus delbrueckii. The result showed that incubation time decrease the vitamin C, total solid, pH, and color of lactofermented carrot juice.