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4 Tb is a lot of fat content for only 1 lb of carrots. I cut it in half in the name of healthier eating. Since I was using salted butter I cut that in half as well. Both tasted just fine. I was a little concerned the amount of cinnamon allspice would overpower the carrots so at first I only used half the amount. I liked it that way and. Did feel my initial thoughts were correct....more spice would overpower the carrots...so I will stick with half of that too. I collied mine with a lid on the pot and had no difficulty with there not being enough liquid though even for al dents I had to double the cooking time.

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Update: Our culinary team has changed the amount of butter to 4 tablespoons and orange juice to 1/4 cup.

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The amount of liquid is inadequate for the amount of carrots. Initially only 1/2 of the carrots were covered. After 15, 30 and 45 minutes the carrots were still very firm. At 45 minutes there was inadequate liquid to continue simmering and none of the carrots were tender.

Most glazed carrot recipes suggest blanching the carrots to tender before introducing them to the glazing liquid. This is a good tasting recipe but it needs much work for a novice.