Remove the carrot peels, then use a box grater or food processor to produce thin shreds. The pieces should look slender and feel crisp, not resemble chunky strips or a wet purée.

Open the crushed pineapple and reserve everything inside the can. The fruit should remain surrounded by its juice rather than sit dry in a strainer.

Bring 1 cup of water to a boil over high heat while placing the orange gelatin powder in a large mixing bowl. The water should bubble actively before it meets the powder.

Combine the boiling water with the gelatin powder and stir thoroughly. The orange liquid should have no visible crystals or grainy deposits on the bottom of the bowl.

Stir the 1/2 cup ice water into the dissolved gelatin until all the ice has melted. No ice pieces should remain in the cooled liquid.

Mix in the carrot shreds and all the crushed pineapple, including its juice. The fruit and carrots should spread throughout the orange mixture without clumped pockets.