In order to improve the quality of dried carrot， and reduce the overheating area and excessive drying problem， the combination of multi-physical field simulation and microwave drying test system was performed in the study. The effect of carrots rotation and tempering time on the temperature distribution， drying characteristics and quality (color， rehydration rate， VC content and sensory evaluation) under microwave drying was also investigated. The results showed that the RMSEs of simulated moisture ratio and experimental value were all less than 5% under the developed drying modes， which accurately simulated the heat and mass transfer process of microwave drying for carrot. The temperature uniformity index λ of rotating samples decreased to 0.092 compared with that of non-rotating samples， which indicated that the temperature uniformity of dried products could be improved significantly. The quality of carrot was also improved during rotation， wherein the standard deviation of color difference was decreased to 0.18. Under R1/4 (the samples were rotated during drying， and tempered for 60 s in a single cycle stage) condition， the temperature distribution range of carrot samples was 65-75 ℃. In addition， the color difference and VC content were the best among all drying modes. Therefore， the combination of rotation and tempering could be used to improve temperature uniformity and quality during microwave drying. Those results can provide a guidance for industrial application of microwave drying carrot.