Line an 8×8-inch square tin with parchment in a criss-cross pattern, allowing a 1-inch overhang on all sides. Grease generously with  nonstick spray.

Add the cold carrot juice to a large stock pot. Sprinkle gelatin over top and whisk until thoroughly combined.

Add the boiling carrot juice and granulated sugar, whisking until sugar dissolves.

Bring to a boil over high heat, about 5 minutes. Reduce heat to medium and simmer, stirring occasionally with a heat resistant spoon, until mixture reaches 225° F (107° C) on a digital thermometer, about 25 minutes.

Remove from heat. Stir in ground spices and candied ginger.

With a skimmer or fine mesh strainer, gently remove any large bubbles. Pour mixture into prepared pan.* Refrigerate until firm, at least 4 hours or overnight.

With a sharp, well-oiled chef’s knife, cut the candy following the markings you just created.

Roll each square in sugar, completely coating all of the sticky sides.

Arrange coated candies on prepared tray, making sure they do not touch. Allow to dry at room temperature, uncovered, for 1-2 days, or until sugar crystallizes and candy develops a crunchy coating.

Layer carrot candy between sheets of parchment. Store in an airtight container at room temperature for up to 1 month.