The work aims to study the carrot edible food packaging film to find cheap environment friendly materials to replace plastic bags in food packaging. Carrots were used as raw materials to produce edible film by adding CMC, sodium alginate, and glycerin. The effect of different amount of carrot paste, CMC, sodium alginate and glycerin on the tensile strength, heat-sealing strength, elongation at break and barrier performance of the film was studied. By conducting orthogonal experiments with the tensile strength as the main indicator, the process was optimized and verification tests were conducted to measure mechanical and other properties. The optimal process parameters per 100 mL distilled water were carrot paste 20 g, CMC 2.5 g, sodium alginate 1.6 g, glycerin 1.5 mL. Under this condition, the tensile strength of the film was 5.71 MPa; the heat-sealing strength (15 mm) was 3.84 N; the elongation at break was 119.98%; the moisture permeability coefficient was 439.59 g/(m2.d); the oxygen permeability was 4.96 cm3/(m2.d.kPa); the dissolution time was 35 s; and the average thickness of the film was 0.183 mm. According to the experiment result, this process could produce translucent, soft, and uniform edible food packaging film without any bubbles on it. The food packaging film is light orange and has some extent of strength and toughness with good mechanical properties.