Scrub and lightly scrape carrots.
Cut in two-inch (5 cm) strips about 1/4 inch (6 mm) wide.
Cut a piece of fresh ginger root about the size of a quarter, and mince.
In a medium ovenproof dish, toss the carrots with the fresh ginger and apple cider.
Top with freshly grated nutmeg.
Cover and bake in a 375°F (190°C.) oven one hour.
When done, the carrots should be crisp-tender, not soft.