Aggregation of different proteins is associated with incurable human diseases, such as Alzheimer’s or Hungtinton’s disease. Molecules that inhibit undesirable protein aggregation may be of therapeutic importance. Carrot juice contains a wide range of bioactive compounds that inhibit protein aggregation, and hence its consumption can help prevent and treat amyloidoses. In our experiment, we investigated the anti-aggregation effect of carrot juice using the model protein α-chymotrypsin at neutral pH in the presence of 55% ethanol. We confirmed the inhibitory effect of carrot juice on protein aggregation and amyloid fibril formation by measuring turbidity and testing Congo red binding. Carrot juice inhibited α-chymotrypsin aggregation and fibril formation in a concentration-dependent manner, as did the chlorogenic acid present in it.