In a casserole combine carrots and the 2 tablespoons water. Microwave, covered, 6 to 9 minutes or until tender, stirring once. Drain and cool slightly. Transfer to a food processor; cover and process until finely chopped. Measure 1 cup carrots (save any remaining carrots for another use).
Lightly coat four 6-ounce ramekins or custard cups with cooking spray. In a medium bowl combine the next five ingredients (through 1 teaspoon orange zest). Stir in carrots, walnuts, and raisins. Spoon batter into prepared ramekins, filling each about three-fourths full. Cover with greased foil.
Place ramekins in a 6-quart oval slow cooker; pour the 1 cup water around ramekins. Cover and cook on high for 2 1/2 to 3 hours or until a thermometer inserted through foil registers 200 degrees F. Remove from cooker; cool, uncovered, on a wire rack.
Meanwhile, preheat oven to 450 degrees F. On a lightly floured surface, use 2-inch cookie cutters to cut piecrust into desired shapes. Place on an ungreased baking sheet. Brush with milk and sprinkle with granulated sugar. Bake 5 minutes or until golden. Transfer to a wire rack; cool (you will have more cutouts than needed).
In a small bowl beat the remaining ingredients with a mixer on medium until soft peaks form. Top pies with whipped cream and a few pastry cutouts. If desired, dust with cinnamon.