The objective of this study was to evaluate the effect of HPH on physiochemical properties and catotenoid content. HPH with different homogenization pressures （20， 60， 100， 150 MPa and 180 MPa）， homogenization cycles （one pass， two passes and three passes） and inlet temperature （25， 50 ℃ and 70 ℃） were applied. Particle size analyzer， zeta potential analyzer， turbidity meter， and rheometer were applied to measure particle size distribution， zeta potential， tubidity， and rheological properties of carrot juice， respectively. β-carotene and α-carotene contents were measured by HPLC. The results showed that with the increment of homogenization pressure and cycle， the peak of particle size distribution moved to the left. Compared with the treatment without homogenization， median particle diameter （D50）， volume-based diameter （D[4，3]） and area-based diameter （D[3，2]） decreased by 52.41%， 41.46% and 49.48% at the pressure of 20 MPa， respectively. Compared with the treatment at 20 MPa， D50， D[4，3] and D[3，2] decreased by 87.21%， 82.9% and 84.49% at the pressure of 180MPa， respectively. HPH processing could effectively reduce the particle size in carrot juice and improve the suspension stability of carrot juice. The rheological data showed that the rheological curve of carrot juice conformed to the Herschel-Bulkley model. Carrot juice was considered as pseudo-plastic fluid （0