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Using a stand mixer with a whisk attachment or a hand mixer and a large bowl, beat the egg whites and cream of tartar at a high speed until foamy. Add the powdered sugar 1 tablespoon at a time, until the mixture is glossy and has stiff peaks, adding extra sugar if needed to get a stiff meringue. Add the vanilla.
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Line two baking sheets with parchment paper and lightly spray them with non-stick spray.
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Divide the mixture – adding orange food color to 2/3rd of the meringue and adding green food color to 1/3rd of the meringue. Put them in separate piping bags. On the baking sheets, with a medium open tip, pipe the orange meringue in the shape of a carrot about 2” long, starting at the base and pulling away from the paper for the tip (you should get about 30).
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With the green meringue and a leaf tip, make 2-3 carrot tops attached to the carrot. Bake both sheets on two racks at 225°F for 40-50 minutes. They should be mostly dry. Turn off the oven and let them cool inside the oven.
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