Clean the carrots with vegetable peeler and slice them in rings (not too thick). Place them in covered 2-quart pot with just enough water to cover the carrots.
Add lemon juice to maintain color. Cook on medium heat. When carrots are nearly cooked add margarine, brown sugar, vanilla flavoring, honey and a dash of salt. When the water is evaporated, remove from heat so carrots do not stick. The glaze will appear.
Cajun Country -- New Iberia, Louisiana