Recipe(tried): Not the CB recipe, but...

I've had Cracker Barrel carrots but can't say for sure that the sweetness was honey. I hope someone can answer your question. If not, try this easy glazed carrot recipe given to me by my hairdresser. Don't know what it is about them that makes them so good but they are. They're called:
Vichy Carrots:
1 pound carrots
1 TBSP sugar
2 to 3 TBSP butter
1 small onion, chopped very finely (I use way less than a whole onion, so to taste)
salt
water

Peel carrots and slice them into thin rounds*. Saut the onion with the butter and sugar. Add the sliced carrots, salt and a little water (judgment call - I'd start with 1/4 cup. Cover and simmer for about 8-12 minutes until carrots are tender and water has evaporated (uncover if necessary). Serves 4-6.

*I often use fresh baby carrots. And, when it's just hubby & me with no fresh carrots, I've even used frozen baby carrots (adjusting qtys). When I do, I simmer the carrots in salted water first until just tender (not mushy) & drain. Add butter and sugar (onion usually goes by the wayside when I do this). If the onion does not even appeal to you, try the recipe anyway without them. The combination of sugar and butter alone is still great. I would use butter though - margarine just isn't the same here.

Taste of Home recently had a glazed baby carrots recipe for one. If you're interested, let me know - you could adjust the quantities. It uses orange juice which appealed to me and ground mustard but I have not yet tried it.