In this study, optimization of ohmic heating (OH) process parameters i.e. voltage gradient (15-30 V/cm) and time (40-90s) on Nantes cultivar carrot juice was conducted to study the effect of OH technique on electrical conductivity, heating rate and its quality parameters. Electrical conductivity and heating rate were performed at 15 V/cm, 20 V/cm, 25 V/cm and 30 V/cm. The range of electrical conductivity was 1.57 to 5.46 S/m and the range of heating rate was 0.43 to 1.17 °C/s. Response Surface Methodology was used for the optimization with voltage gradient and time as an independent variables to see the responses of seven variables viz. color, TSS, pH, beta-carotene, total phenolic content and ascorbic acid. As per the analysis conducted, there was significant effect of ohmic heating condition on all the above mentioned responses. The comparison between optimized OH juice (17.10V/cm, 40s) and conventional pasteurized juice (80°C, 60s) on the above mentioned seven parameters are conducted. As per the study, there was significant difference in pH, total phenolic content and ascorbic acid between the two treatments. OH showed 22.51% decrease in ascorbic acid content whereas CH showed 55.14% decrease from controlled sample. In terms of total phenolic content, there was 9.09 % increase in OH whereas CH showed 1.88% decrease from controlled sample. There were no significant difference observed in color (L*,a*,b* and ∆E), TSS and β-carotene between the two treatments i.e. OH and CH. It was observed that ohmic heat treated carrot juice had shelf life of 10 days and has better stability than conventional heat treated carrot juice .