There are more than a few reasons to let the wine clear in a carboy before bottling. First, so that it's clear. Some wines will drop a ton of lees over the first few months (especially dandelion), so letting it sit in a carboy and racking off when lees are 1/4" thick or any at all after 60 days means not having a boatload of sediment crap in the bottle. If you don't mind lots of "floaters", then that's not so important.
Another thing that keeping the wine in a carboy (and topped up) will do is allow it to degas. C02 is produced during fermentation, and is held in the wine for quite a while. Allowing the wine to degas naturally, by allowing time for the c02 to come out of the airlock means no chance for the bottles to explode or the corks to pop off when the wine warms or otherwise temperature changes in the area where you store your wine.
Other benefits include a better flavor (from not having the lees in the wine when you bottle), a smoother wine, and no bottle bombs from possibly an incomplete fermentation.