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May substitute 1 to 2 teaspoons rum extract and 1/2 cup apple juice for rum if desired.
1/2 cup margarine
3 pounds whole medium carrots, trimmed (16 carrots)
1/2 cup packed dark brown sugar
1/2 cup dark rum
1/4 cup light raisins
1/2 teaspoon pepper
Melt margarine in a large skillet over medium heat. Add carrots and toss to coat. Cook until just tender and beginning to brown, about 30 minutes, turning every 10 minutes. Use two utensils, such as a fork and spoon, and turn carrots gently. Combine brown sugar, rum raisins and pepper in a bowl. Mix well. Pour evenly over carrots. Reduce heat to low and cook 10 minutes, stirring occasionally. Spoon into a bowl and serve hot.