Mix the sugar, pepper and salt and set aside.

Heat the oil and half of the butter in a large skillet. Add the carrots in a single layer and sprinkle with the sugar mixture. Cook over medium-high heat for 3 minutes, then turn the slices with tongs and the heat if necessary. When slightly browned on both sides and starting to blacken at the edges, transfer the carrots to a plate.

Clean out the skillet with a paper towel. Add the ginger and cook over medium heat for 1 to 2 minutes, until golden. Add the ginger to the carrots.

Add the remaining butter, the whiskey, and the stock. Bring to a boil, then simmer for 3 minutes or until syrupy. Return the carrots and ginger to the skillet, and swirl with the syrup for 1 minute. Serve immediately.