2 bunches carrots, trimmed and peeled
1 cup water
1/2 cup brown sugar
2 tablespoons butter
1 cup raisins
Place carrots and water in saucepan. Bring to boil on high heat; cover and reduce to a simmer. Cook carrots 10 minutes.
Drain carrots, reserving 1/2 cup of cooking liquid. In a saucepan, combine reserved cooking liquid, brown sugar and butter. Bring to a boil over medium heat. Add carrots and turn heat to low. Cover and cook 15-20 minutes, or until carrots are tender. Cooking time will vary, depending on size of carrots.
Add raisins and cook on low for 5 minutes.
Makes 6 servings.