In this investigation, effect of different solvents, methods and extraction conditions on determination of some chemical compounds of carrot was studied.Some phenolic acids of carrot such as p-hydroxybenzoic ,vanillin ,chlorogenic,caffeic,p-coumaric and ferulic acids were extracted using different solvents such as, water/methanol ratios, Hcl, NaoH by different methods and extraction conditions .Phenolic acids were determined by using high performance liquid chromatography (HPLC). The effect of methanol 20,50 and 80% on extraction of phenolic acids on carrot clear that some phenolic acids such as p-hydroxybenzoic, vanillin, caffeic, p- coumaric and ferulic were not found in fresh carrot. On the other hand chlorogenic acid was the predominant compound; it was increased from 0.46 to 1.09 and 2.03 mg/100g. by using 20,50 and 80% methanol respectively. Drying showed an increased and found some phenolics such as vanillin,chlorogenic,caffeic and ferulic acids. It was fond that vanillin was raised by 133% while ferulic acid was decreased by 24% (on dry matter) by using 50 and 80% methanol respectively. By using methanol (80%) at different temperature and extraction times there were six identified phenolic acids were separated from fresh carrot after 24, 48 and 72 hours at 0°C and room temperature. The phenolic acids were raised after 2 or3 days compared with the first day, also the highest value of phenolic acids were by stored at room temperature compared with 0°C. Concerning the effect of solvent with different pH values on extraction of phenolic acids, the results clearly indicated that the extracted phenolic acids at 2°C ranged from 0.07 to 4.31 wherease the extracted phenolic acids at 35°C ranged from 0.11 to 4.57 mg/100g. It worthy to noticed that the optimal extraction of phenolic acids were obtained by incubating freeze - dried carrot samples for 16 hours at 35°C in 50 % methanol +1.5 M Hcl. Effect of extraction solvent with different alkaline media on determination of phenolic acids on fresh carrot clear that total phenolic acids on fresh carrot were 3.1, 3.72, 4.12 and 4.56 mg/100g. fresh carrot by using 0.5, 1, 1.5 and 2% of NaoH respectively.The phenolic acids on fresh carrot can be extracted by alkaline hydrolysis and this method showed the best results. It was concluded that separation and determination of some phenolic acids of carrot were affected by different solvents, methods and extraction conditions.