The pineapple-carrot juice is a fruit juice blend developed to provide a new variety of shelfstable drink for beverage market. Fruit and vegetables consumption constitute a major portion of diet in many parts of the world and they play a significant role in human nutrition. Juice blending is becoming a popular method of improving the nutritional quality of fruit based drink products. This study was carried out to produce a drink beverage from juice blend of carrot (Daucus carota) and pineapple (Ananas comosus) of different formulation of 100% pineapple juice (T1), 100% carrot juice (T2) and pineapple-carrot blend at ratio 2: 1 (T3) and 1: 1 (T4) respectively. The Juice drinks produced were analyzed for its physico-chemical properties, antioxidant activity, sensory and microbial qualities. The result of analysis shows that mean PH value for T1, T2 T3 and T4 was 3.90, 4.30, 4.00 and 3.94 respectively. The mean total soluble solid for (T1) was 13.8% and 3.60% for (T2). The 100% pineapple (T1) has the least beta-carotene content of 0.932 mg/100ml which is significantly lower (p< 0.05) than (T2),(T3) and (T4) respectively. The microbial loads of the fruit juice were below 106cfu/ml, thus, within acceptable limit for human consumption.