Melt butter in large fry pan over medium heat. Add sugar and honey and heat until bubbly. Stir in minced ginger root and ground ginger.
Add carrots and bring to a boil. Reduce heat and simmer covered for about 10 minutes or until carrots are cooked.
Remove the lid from the pan and continue to simmer for 5 minutes, stirring to coat the carrots as the sauce is reduced. Stir in ¼ teaspoon salt, to taste.