The physicochemical properties and structure changes of pregelatinized Waxy rice starch (PWRS) were studied by measuring the thermodynamic properties, crystal structure, texture properties, dynamic rheology, freeze-thaw stability, microstructure and sensory analysis of PWRS. The results showed that when carrot powder was added, the initial gelatinization temperature of PWRS increased, the crystallinity increased first and then decreased, the crystal structure presented no changes, the pores in the microstructure increased, the water holding capacity increased, the weak binding water content also increased, and the water separation rate decreased under different freezing-thawing cycles. Compared with pure glutinous rice starch, when the addition of carrot powder was controlled within 10%, the gel strength and solid properties of glutinous rice starch would be increased, and the elasticity and hardness could also be increased. When the additive amount was more than 10%, the starch gel tends to be liquid, the hardness decreased, and the gel structure was difficult to form. Therefore, adding carrot powder can improve the gel properties of glutinous rice starch, which is expected to provide a theoretical basis for delaying the aging of glutinous rice starch.