The study was aimed at evaluating the characteristics of kheer fortified with carrot shreds. Four samples of milk and carrot shreds blends viz. T1 (90:10), T2 (85:15), T3 (80:20), T4( 75:25) was prepared with sugar at the rate of 8% and cardamom at the rate of 0.2%. The physiochemical composition of carrot kheer was affected by levels of carrot shreds in the kheer, moisture, fat and protein content decreased with increase in the amount of carrot shreds while that of total solids and ash content increased. The present investigation shows that the carrot kheer prepared with 15% carrot shreds in treatment T2 showed maximum sensory score. The cost of production of highly acceptable carrot kheer was ` 108.5 per kg.