Place the carrots into a large pot and cover with salted water.
Bring to a boil over high heat until tender, about 15 minutes.
Drain and allow to steam dry for a minute or two.
Return the pot to the stove; reduce the heat to medium-low.
Melt the butter in the pot.
Stir in the honey and brown sugar.
Add the carrots and stir until evenly coated; cook another 5 minutes.