Carrots are a type of vegetable plant that very popular with the public because of its high nutritional content, it is used for all preparations, such as medicines, cosmetic ingredients, food ingredients. Carrots have a short shelf life, so they need to be processed, one of which is processed into steamed cakes. This study aims to determine the effect of adding carrot juice to the characteristics of steamed cakes. The study used one-factor RAK with 6 treatments, of 0%, 5%, 10%, 15%, 20%, and 25% carrot juice. In the analysis results, it was found that steamed carrot juice cake was the best treatment with P6 treatment, namely the addition of 25% carrot juice. This treatment showed results with a water content 41.86%, vitamin C 1.59%, lightness of color 79.49, redness of color 1.81, yellowness of color 24.34, and taste of 3.60, color of 3.03, aroma 3.33, and texture 2.43.