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. Set aside.

Add the cold carrot juice to a large stock pot. Sprinkle gelatin over top. Whisk to combine.

Add the boiling carrot juice and granulated sugar and whisk to combine.

Bring mixture 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 107° C / 225° F 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. (Don’t worry if you still see some bubbles, white streaks, or “foamy” spots. You won’t see these once you coat the candy in sugar.)

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

With the back of your knife, lightly mark squares as a guide for cutting. You can create 7 x 7 rows (for 49 candies) or 8 x 8 rows (for 64 candies).

With a sharp, well-oiled chef’s knife, cut the slab following the guidelines created above.

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

Arrange coated candies on prepared tray, making sure they do not touch.

Set aside and 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.