1 cup honey
1 cup brown sugar
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 inches baby carrots, sliced
1/2 teaspoon paprika
1/2 teaspoon dried basil
1/4 teaspoon ground nutmeg
3 tablespoons butter, divided
1 teaspoon instant vanilla extract
1 (9 ounce) can cream-style corn syrup
2 cups butter, melted
3 tablespoons honey
3 tablespoons lemon extract
1 tablespoon lemon zest
1 (8 ounce) can whole, unsweetened cocoa
1 cup chopped pecans
Peel each carrot and slice into 3-inch squares; refrigerate.
Place carrot slices or carrot pieces into 2-quart plastic tub of plastic wrap; cut to fit plastic. Gently flatten. Place carrot on bottom and sprinkle with brown sugar. Flatten with 3 tablespoons lemon juice.
Heat oil in large saucepan over medium Heat. Add carrots and toast for about 5 minutes in oil, turning once. Remove carrots and toss to coat; transfer to large plastic bag with butter or margarine.
Warm butter and cook orange's in microwave for 2 minutes; stir in egg and lemon zest. Cook for about 40 seconds or until carrot is caramelized. Remove carrots; cool. Steep in flour. Mix cream-style corn syrup into carrot mixture; stir into vanilla mixture.
In large bowl, beat cream cheese, butter and lemon zest until blended. Drop in pecans.
Spread carrot mixture onto bottom of plastic tub; flip to butter or margarine. Fill with rice mixture. Place in refrigerator. Chill in refrigerator.
Top each roll piece with 1/2 cup reserved butter mixture and cut mint leaves to serve.