Add 1 in of water to a large saucepan; add carrots.
Bring to a boil.
Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender.
Meanwhile, in another saucepan, combine the cornstarch and orange juice until smooth.
Stir in the remaining ingredients.
Bring to a boil; cook and stir for 2 minutes or until thickened and heated through.
Drain carrots; top with glaze and toss to coat.