In a medium saucepan cook the carrots in boiling water or steam them until crisp-tender (about 8-9 minutes, for whole baby carrots increase the cooking time) drain and set aside.
At this point you may cook dry them with paper towels if desired.
In the same saucepan combine the brown sugar, cornstarch, orange juice, ginger, nutmeg and black pepper; bring to a boil over medium-low heat stirring until thickened.
Return the carrots to the saucepan and toss until heated through and coated.