8 carrots, peeled & thinly sliced
1 cup golden raisins
1 cup honey
1/2 cup light brown sugar
1/2 cup butter, melted
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
In a medium saucepan; cover carrots with water. Bring to a boil and cook for about 10 minutes; drain.
In a separate bowl; combine raisins, honey, brown sugar, ginger and butter. Mix well. Pour over carrots and mix well. Turn carrots into a lightly greased casserole dish. Bake in preheated 400 F (200 C) oven for 30 minutes or until fully cooked.
Serves 4