Peel the carrots, then grate them on a fine grater. Put the grated carrots and the sugar in a heavy pan, placed on a low heat. Stir the contents until the sugar has dissolved, then reduce the heat even further by putting an asbestos mat under the pot.

Rinse an 8 x 12-inch jellyroll pan or nonstick griddle pan under running water and keep it damp.

Continue to cook the carrots, stirring frequently, until the mixture is very thick, about 10 minutes.

Test the mixture by dropping a little into a cup of cold water; if it sets hard as it touches the water, candy is ready.

Remove the pan from the heat and immediately stir in the nuts and ginger.

Pour the mixture quickly onto the damp surface of the jellyroll or griddle pan.

Let candy cool until it starts to set, then score 1-inch squares with a knife.

Let cool completely. When the candy is cold, break it along the score lines.