Cut 2 of the carrots thickly on the diagonal. Cut the other 2 carrots into matchsticks.

In a large saucepan, combine the baby carrots, water to cover, salt, pepper, sugar, and butter. Bring to a boil, lower the heat, cover the pan, and simmer for 7 minutes.

Add the carrot slices and matchsticks to the pan. Return the water to a boil (add more if the liquid does not cover the carrots). Recover the pan, lower the heat, and simmer 3 to 5 minutes more, or until all the carrots are tender.

Remove the lid, turn up the heat, and let the carrot water bubble steadily until it evaporates completely. Watch the pan carefully at the end of cooking to make sure the carrots don't burn.

Taste for seasoning, add more salt and pepper, if you like, and serve at once.
Serves 6.