Source: Joan Nathan

Yield: approximately (72) 1- inch diamonds

In a large saucepan, blend the grated carrots, honey and sugar very well. Cook over medium heat.

When the mixture begins to boil, turn the heat down and cook until all the liquid is absorbed. Stir frequently.

Remove from the heat, add the ginger and cook for 5 minutes longer.

Pat out to 1/2- inch thickness on a sugared board or cookie sheet. Sprinkle sugar on top and cut into diamonds or squares. Let dry for 30 minutes to 1 hours. Remove with a spatula.