Put the ginger, apricots, raisins and sultanas into a large bowl with the currants, mixed peel and almonds.
Put the apples into a separate bowl and mix in the orange and lemon rinds and juices, then stir into the chopped fruit with the sugar.
Add the carrots to the bowl with the spices, brandy and rum, then cover the bowl with clingfilm and leave the mincemeat to stand for 2 days, stirring frequently.
Pack the mincemeat into warm, dry jars. Cover with screw-top lids, or with waxed discs and cellophane tops secured with elastic bands. Label and store in a cool, dark place to mature for 3–4 weeks before using.
To serve, use as a filling for mince pies.