This study describes the effect of adding carrot on the nutritional and biological value of canned goat meat. Four batches of canned goat meat were produced: control (without carrot), and three experimental treatments T10, T20, and T30 that was canned goat meat with the addition of 10, 20, and 30% carrot, respectively. Canned goat meat with 30% added carrot had the lowest fat (5.76%) and protein (17.08%) content. The mass fraction of fiber was significantly increased, up to 1.96% in T10, 2.33% in T20, and 2.71% in T30. The same trend was observed for β-carotene content (from 0.78 mg/100g in the control sample to 1.91 mg/100g in T30). Among the amino acids, histidine was significantly increased in T30 (p < 0.05), and lysine in T20 and T30 (p < 0.05). There was also evidence of increased vitamin A, B6 (pyridoxine), B9 (folic acid), and B5 (pantothenic acid) content in experimental samples than in the control sample. Among the minerals, the most significant increase was in potassium, magnesium, and phosphorus levels in samples with carrot. Organoleptic evaluation showed differences in color, taste, consistency, and odor. Thus, the addition of carrots increases the nutritive value and improves the palatability of canned goat meat.