Place the carrots, lemon juice, sugar or honey, salt, pepper and cinnamon into a large saucepan over medium heat. Mix and add enough water to cover the carrots ¾ the way up. Bring the mixture to a boil and continue boiling for 5 minutes. Place a lid on the saucepan and reduce heat to medium low, stirring occasionally, until the carrots are fork-tender, about 20 minutes.

Remove the lid, add the raisins and increase the heat to medium high, stirring often, cook down the liquid until it forms a glaze on the carrots and raisins and the carrots are golden. Reduce the heat to low and add the butter and sugar and mix well, until melted and smooth.

Serve hot with latkes.