Preheat oven to 225°F. Cover a baking sheet with parchment paper and lightly spray with cooking spray.

Using a vegetable peeler, cut approximately 20 strips from carrots. Strips will get wider as you get closer to the center of the carrot.

Bring water and sugar to a boil in a small, heavy-duty saucepan. Place carrot strips in water and reduce heat. Simmer carrot strips for 15 minutes.

Drain carrots and allow to cool for about 5 minutes (until they can easily be handled). Carefully remove each strip and place it on the prepared baking sheet. Strips can be close together but should not be touching. Bake for 30 minutes.

Remove from oven; carrots will be warm but not too hot to handle. Working quickly, wrap each carrot strip in a spiral around the handle of a wooden spoon. Allow to sit a few seconds, then slip off. Sprinkle with extra sugar if desired.

Allow to cool completely. Store in an airtight container for up to 5 days.

Pulse whole pecans in a food processor until broken up but not completely ground. Measure 2 1/2 cups of the ground pecans; set aside any extra for another use.

Stir together ground pecans, cinnamon, and sugar. Mix in melted butter. Press the mixture into the bottom and up the sides of a 9-inch, deep-dish-style pie pan. Chill unbaked crust in the refrigerator for 30–45 minutes or overnight.

Preheat oven to 400°F.

Place carrots in a pot of boiling water and simmer until tender, about 25 minutes. Drain the carrots well and gently pat dry with a paper towel.

Add carrots, butter, and half-and-half to a food processor and blend until completely smooth. Then add brown sugar, eggs, spices, salt, vanilla, and flour until they are well combined and smooth.

Pour carrot filling into the chilled pie crust. Bake for 10 minutes, then reduce oven temperature to 350°F and bake for 40 minutes or until the pie is set and a toothpick inserted in the center comes out clean.

Cool completely, then refrigerate for at least 1 hour and up to overnight. Before serving, decorate with candied carrot curls.