In the last week or two I've seen several different cocktails on bar menus with carrot eau de vie. As far as I know, the one people are using (not that there are that many other carrot eau de vies in the world) is made by Austrian brand Reisetbauer - and a quick online search has it coming up at around $75 for a 375ml bottle. (There is a domestic one called C-Spirit I just read about as well, and St. George Spirits has made one in the past.)
At aRoqa in Chelsea, NYC, "Cachaca-based In My Garden delivers on its promise with Reisetbauer Carrot Eau de Vie, English pea puree, rhubarb, saffron and habanero."
At Lazy Bear in San Francisco, Nicolas Torres makes the "Root of it All (The Daisy) with rye, carrot eau de vie, cilantro, lemon, ginger, honey and soda."
At The Wooly Public in NYC, Eryn Reece has a drink on the list called Savior: Lustau amontillado Sherry, Carpano Bianco Vermouth, Skinnos, Reisetbauer Carrot, and Basil.
My spies tell me that carrot eau de vie has also been spotted used on a previous menu at Donna Cocktail Club, and at ZZ's Clam Bar, both in New York.