Scrub the carrots, then cut then into sticks. Combine water, sugar, salt, 1 c. vinegar and all of the spices in a large pot. Bring these ingredients to a boil, then cover and simmer for 20 minutes. Pack the carrot sticks into 3 hot pint jars. Slide in orange slices where they will fit. Add the rest of the vinegar to your spice brine. Once again bring it to a boil, then immediately remove from heat. Strain the spice brine into the jars, leaving 1/8 inch at the top of each jar. Seal immediately with hot, sterilized (aka BOILED) lids. If you love pickles, you will surely love these carrots!