Increasing demand for β‐carotene has resulted in a growing interest in its extraction from natural sources. Carotenes were extracted from carrot pulp (press cake) using SC‐CO₂. Three levels of pressure (20.7, 27.6, and 34.5 MPa), temperature (40, 55, and 70°C), and ethanol co‐solvent (0, 5, 10% wt) were studied. Percentages α‐, β‐ and total carotenes extracted were determined by HPLC and spectrophotometric methods. A maximum of 99.5% of β‐carotene was extracted using 10% ethanol. Concentration of ethanol and temperature were the most important factors in increasing extraction yield. A response surface model was developed from the results: %β‐carotene extraction = 8.4558 + 0.8816 T– 10.7650 E + 0.1843 T*E + 1.9019 E²– 0.0261 E²*T, where T = temperature (°C), E = ethanol (%). R²= 0.973.