Black carrots (BCs) are a rich source of stable anthocyanins (ACNs). The purpose of this study was to evaluate the effects of clarification and pasteurisation on ACNs of black carrot juice (BCJ). Monomeric ACNs, ACN profile and percent polymeric colour were determined during processing of BCJ. While depectinisation and bentonite treatments resulted in 7% and 20% increases in monomeric ACN content of BCJ, respectively, gelatine-kieselsol treatment and pasteurisation resulted in 10% and 3-16% reduction. Percent polymeric colour decreased after clarification, but substantially increased in samples subjected to heat. ACNs of BCJ samples were identified by HPLC-MS. Unclarified BCJ contained cyanidin-3-galactoside-xyloside-glucoside-ferulic acid as the major ACN, followed by cyanidin-3-galactoside-xyloside-glucoside-coumaric acid, and cyanidin-3-galactoside-xyloside-glucoside. After depectinisation, two more ACNs (cyanidin-3-galactoside-xyloside and cyanidin-3-galactoside-xyloside-glucoside-sinapic acid) were also identified. These results indicated that depectinisation and bentonite treatment had positive effect on the colour of BCJ, while gelatin-kieselsol treatment and pasteurisation had negative effect.