Analysis of physical properties and nutrient components of the carrot micro-powder showed that the carrot micro powder gained by the hot air drying and the microwave drying had the larger bulk density than by the freeze drying. Water solubility of the carrot micro-powder gained by the microwave drying was higher than gained by the freeze drying; water solubility of the raw carrot micro-powder was higher carrot than the cooked. The amino acid mass ratio of the raw carrot powder was higher than the cooked carrot powder, the freezing and thawing powder. Treated with the freeze-drying, the amino acid mass ratio of the raw carrot powder was the highest, and the powder granularity was smaller than 240 mesh. The vitamin C mass ratio of the carrot micro-powder processed by the freezing and thawing was higher than the raw and the cooked carrot powder. The vitamin C mass ratio of the carrot micro-powder processed by the freeze drying was the highest, and then the vacuum drying. The smaller the granularity was, the less the carotenoids mass ratio was; the carotenoids mass ratio and the vitamin C mass ratio ware the highest when the freeze-thaw carrot was processed by the freeze drying, and the granularity was 80 to 120 meshes.