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Carrot juice (straight, 8.5 Brix and concentrated, 15.2 Brix) was fermented by lactic acid bacteria (<i>Lactobacillus gasseri</i> strain DSM 20604 or DSM 20077). Fermentation enhanced the nutritional profile of carrot juice. There was a greater sugar reduction (27%) in fermented straight carrot juices than in the fermented concentrated juices (15%). The sugar reduction was independent of the strain used for fermentation. The two <i>L. gasseri</i> strains synthesised fructosyltransferase enzymes during fermentation of carrot juice samples that enabled conversion of simple sugars primarily into polysaccharides. The level of conversion to polysaccharides was dependent on the <i>L. gasseri</i> strain and juice concentration. Fermentation of carrot juice by <i>L. gasseri</i> enables the production of a nutritionally-enhanced beverage with reduced calorie and prebiotic potential. An additional benefit is the increased carotenoid content observed in straight and concentrated juices fermented by <i>Lactobacillus gasseri</i> DSM 20077 and the concentrated juice fermented by <i>Lactobacillus gasseri</i> DSM 20604.