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Carrots are economically significant vegetables; however, their perishability necessitates their processing into a variety of products, especially juices. Therefore, this research evaluated the fermentation of carrot juice with the probiotic bacterium Lactiplantibacillus plantarum J12, as well as the modification of some features under storage. The tested strain showed good growth properties on carrot juice without any other supplementation. The viable cell counts of L. plantarum J12 was 4.38 106 CFU/ml at 0 h and reached 1.93 109 CFU/ml after 24 h of fermentation (increase of 10³ CFU/ml). The fermentation had a partial effect on the physico-chemical parameters of the juice: a slight increase in the electrical conductivity, viscosity and turbidity of the lactofermented juice compared to the control was observed. Furthermore, lower sugar content with a good reduction in glucose was noticed. Phenolic and flavonoid compounds were higher in the control juice, but the antioxidant activity was better in the fermented juice. The sensory evaluation showed good acceptance with a better score attributed to the lactofermented juice. Cold storage for 21 days showed good strain survival, as well as pH and acidity stability. The results suggest that the probiotic L. plantarum J12 can be applied to produce functional juice for lactose-intolerant individuals and vegan population. [ABSTRACT FROM AUTHOR]