Moisturising lip balm is an essential cosmetic product to enhance the lips appearance as well as to prevent inflammation or cracked lips. Lip balm with moisturising function formulated using all-natural ingredients is very significant because of the negative side effect awareness among people on using the unnatural or chemically derived ingredients of the lip balm. However, the stability analysis of this natural lip balm must be conducted to ensure the safety of the product as well as to predict the product shelf life. This study aims to evaluate the stability of carrot lip balm in two weeks under room temperature and refrigerator condition. Three lip balms with different concentration of virgin coconut oil (VCO) to carrot (35:65, 38:62, 43:57) were formulated and tested for their physicochemical properties (texture, colour, pH and spread ability) for two weeks. Lip balms with ratios of 35:65 and 38:62 were the best formulations as they presented good result in spread ability criteria in the stability test. From the observations, lip balms showed some changes at different temperature and time because of the degradation of natural ingredients. The product shelf life can be predicted from this stability test.