Peel and grate ginger root. Combine carrots, ginger root and sugar in sauce pan. Heat Slowly until runny. Increase heat to medium-high remembering to stir. When mixture starts becoming very thick and foamy, stir constantly or mixture will burn. Somewhere between a hard ball and crack, stir in almonds and then quickly pour onto a damp chopping board or marble top. Spread approximately 11 x 11 inches. Cool 10 minutes and then cut into 1 -> 1 1/2 inch squares Separate each piece and roll in powdered sugar. (For added zip, use a mixture of 1/2 tsp. Powdered ginger to 4 tbs. Of powdered sugar.) When cool, place in a glass apothecary jar with a little