Line a 20×20-centimeter / 8×8-inch square tin with parchment and grease generously with canola oil. Set aside until ready to use.

Add 190 milliliters cold carrot juice to a large saucepan; sprinkle gelatin over top to dissolve.

Add 240 milliliters boiling carrot juice and sugar to the saucepan and whisk gently to combine.

Bring mixture to a boil and simmer on medium heat, stirring occasionally, until it reaches 107° C / 225° F on a candy thermometer. This will take 20-25 minutes or longer, so be patient!

Remove mixture from heat and stir in spices, followed by chopped candied ginger.

Pour mixture into prepared pans and chill until firm (at least 4 hours, or overnight).

Line a large rimmed tray with parchment and set aside.

Once candy mixture has set, peel away parchment and turn the candy slab out onto a generously sugared surface. (I like to use a large plastic cutting board covered in parchment, with several quarter cup-sized scoops of granulated sugar spread across the surface.)

With your hands, coat the slab in sugar until completely covered on both sides.

Cut the slab into squares with a sharp, well-oiled knife. (I prefer to lightly mark the squares with the back of my knife prior to cutting, to make sure all of my candies are roughly the same size.) You can cut 7 x 7 rows (for 49 square candies) or 8 x 8 rows (for 64 square candies). If preferred, you can also use a metal cutter* to cut the candies into fun shapes instead of squares.

With your hands, roll each square in sugar until all sides are completely coated.

Transfer coated candies to prepared tray. Allow the candies to sit at room temperature, uncovered, for 1-2 days to allow candy to crystallise and develop a crunchy coating.

Store carrot ginger candies in an airtight container at room temperature for up to one month.