No, once its [over] cooked that's it, there's no going back.
If you dry them you will eventually get… you guessed it - dried, cooked carrots. Think 'packet soup' minestrone, or the unfortunately named 'spring vegetable' with salty knotty chunks of partially reconstituted ingredient - a childhood delight.
Once the cell walls are gone, there's no rebuilding them; nor will you ever get them to taste like fresh food again.
Canning is a 'heat-blast' technique to ensure only that the contents are absolutely sterile. It is not a technique which at all concerns itself with the texture or flavour of that result.
If you like canned carrots - & someone must, they seem to sell enough - then be happy with canned carrots.
If you like fresh, then you have no choice but to get them fresh.
If it's pure laziness (you said it, not me ;) then supermarkets sell them ready-prepped… baton/julienne, round cut or grated. They cost more [but so do canned] & they taste unsurprisingly almost exactly like ones you prepared yourself.