Preheat oven to 200°. Line 2 large rimmed baking pans with parchment paper; set aside.

Cut carrots lengthwise using a julienne peeler. You should have 3 cups long thin shreds. Set carrots aside.

Bring sugar and water to a boil in large saucepan, stirring occasionally until sugar is completely dissolved. Reduce heat to medium-low. Stir in carrots. Simmer, uncovered, for 10 minutes, stirring occasionally. Remove from heat; let stand 5 minutes.

Drain carrots; pat dry with paper towels. (Reserve carrot-flavored syrup to use as a simple syrup in cocktails, if desired.) Spread carrots evenly in prepared baking pans, separating shreds as much as possible. Bake for 2 to 2¼ hours or until dry but not brown. Cool completely. If desired, store in an airtight container in the refrigerator up to 1 week.