Place the carrots in a sauté pan and cover with water. Bring to a simmer over medium heat and cook until tender, about 15 minutes, or more if needed. Then drain well and set the carrots aside.
Add the sugar, water, and ginger to the saute pan over medium low heat. Bring to a simmer, let the water evaporate and the liquid turn into a syrup.
Once the liquid has turned to a syrup toss in the carrots and season with salt to taste before serving.