In a food processor fitted with the shredding blade, place the carrots vertically in the feeder and shred. Remove blade and spread shredded carrots on a kitchen towel. Roll towel up jelly-roll style and twist to squeeze out excess moisture.

Switch food processor to chopping blade and place the garlic and ginger in work bowl. Chop until finely minced.

In a large bowl stir together one-third cup of the flour, the baking powder, salt and pepper. Add the carrots, ginger mixture and eggs. Add more flour as needed to make a loosely-held mixture.

Place a large frying pan over medium high heat. Pour in enough oil to thinly coat the bottom of the pan by one-fourth inch. Test by dropping a small amount of the mixture into the oil. When it sizzles the oil is ready. Mound mixture in a heaping tablespoon and carefully place into the hot oil. Flatten gently with a spatula or back of a spoon. Cook two to four minutes until golden brown. Using a fork, turn latke over to brown the other side for another two to four minutes.

Remove and drain on paper towels. Repeat with remaining batter, adding oil as needed to prevent latkes from sticking, and adjusting temperature to maintain an even heat.

In food processor fitted with shredding blade, shred apples. Remove into a colander, press and squeeze apples to remove excess juice.

Using a rasp or paddle grater, zest the lemon into a medium bowl. Halve and juice the lemon into bowl, and remove the seeds. Stir in the honey, apples, green onions, jalapeño pepper, cilantro, salt and pepper. Cover and chill.

Prepare ahead: Keep Carrot Ginger latkes warm in a 250 degree Fahrenheit oven for a half an hour, or at room temperature for four hours. Reheat before serving. Apple-Salsa will keep covered in the refrigerator for up to one day.