Wash raw carrots with a brush in cold running water. Cut the carrot tops (carrot greens) and peel the carrots with a vegetable peeler. Cut them into thin strips with a knife or shred them with a julienne peeler or mandolin.

Pour about 33.8 fl. oz. or 1 liter of water in a saucepan, add carrots, and bring to a boil to soften the vegetables. Transfer carrots with a slotted spoon to the colander and drain.

In a saucepan, pour water (1/3 cup + 1 1/2 tablespoons or 100 g), add sugar, and boil over medium-high heat. Once it boils, lower the heat to medium, add carrots, and cook for 5 minutes. Remove from heat and let them soak in the pot for 5 minutes. Drain the carrots in a colander.

Heat oven to 175°F (80°C). Distribute the carrots into a single layer on a baking sheet lined with parchment paper. Let them dry in the oven for about 1.5 to 2 hours. Open the oven door a little to let the steam out. If time permits, allow the carrots to dry overnight at room temperature. Let the shredded candied carrots cool down. Then, separate them from the baking paper and roll them in icing (powdered) sugar.