3 pounds baby carrots, 1/2 pound salted butter, 2 teaspoons ground cinnamon, 1 1/2 teaspoon ground mace, 1/4 teaspoon of ground nutmeg, 1 1/2 cups sugar, 3 tablespoons raw honey, 1/2 cup brown sugar, 2 tablespoons vanilla extract, 1/4 teaspoon fine sea salt, water, and 1/4 cup orange juice. Wash the carrots, dump them into a saucepan. Add enough water to cover them. Bring to a boil, reduce heat to low cover and simmer for about 10 minutes or until the carrots are fork-tender. While the carrots are cooking, we are going to make the sauce.
Get out a cast-iron skillet, add the butter once the butter melts, add the cinnamon, mace, nutmeg, vanilla, white and brown sugar, stir, and mix well until it’s smooth and bubbly, now add the salt, orange juice stir again. Drain the carrots, add them to the glaze, stir until the carrots are covered in the glaze. Bring to a boil, reduce to a simmer, cover the pan, cook for another 5-7 minutes.