Buns are basically small sized wheat based bread, which are very popular due to its small shape and complete consumption at one time. The buns are generally used as burgers and other fast food items. The buns do not possess a good quantity of vitamins and dietary fiber. Hence, studies were conducted to develop carrot pomace and fine wheat flour based buns. Product development was done by conventional method utilizing carrot pomace in the different proportions of (0, 2.5, 5, 7.5 and 10%). All the ingredients were mixed to obtain good consistency dough, later on these were baked in hot air-oven at 177±2 0 C for up to 40 minutes to a golden brown Colour. It was observed that the expansion, water solubility and absorption index decreased with the increase in pomace proportion, whereas bulk density and moisture content increased with the increase in pomace proportion. It was further noted that the expansion, water solubility and absorption index and bulk density were having significant correlation to the pomace proportion (p<0.05). The buns prepared with carrot pomace at 2.5% levels, showed a very good result in sensory evaluation. The product was recommended for production of carrot buns.