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Medicinal and aromatic plants have been widely used for their potential ability to curing diseases and injury. Numerous studies were focused nowadays on the pharmacological proprieties of these plants including the antibacterial and antioxidant activities. In this context, the present study aims to determine the chemical composition of essential oils (EOs) from wild carrot (Daucus carota Linnaeus) and evaluate their and antioxidant and antibacterial activities. The essential oil was obtained by Clevenger apparatus hydro-distillation and analyzed, afterward, using Chromatography-Mass spectrometry (GC-MS). A diffusion technique on agar plates was applied to determine the EOs effect against Gram-positive bacteria, whereas the DPPH radical reduction (1,1-diphényl-2-picrylhydrazy) method was used to estimate the antioxidant activity. Findings analysis identified 57 volatile components during this experiment with a majority of α-Pinene (23,5%) and β-Asarone (16,70%). Therefore, the tested EOs revealed great inhibitory properties against the Gram-positive bacteria, and an antioxidant potential with IC50 = 73.31 ± 4.46 µg/mL.