Ended up going to the home brew store for help. They suggested adding tannins, which, for some reason, they say, helps to clear white wines. I added tannin, sorbate and sulfite and let it sit overnight. Then, I rented a "Super Jet Filter" and filtered it three times at 6, 1 and 0.5 microns. That finally did the trick.
Whatever was suspended in solution was not yeast. The 6 micron filter would've taken care of it. Maybe proteins? Pectin? Though I did try pectin enzyme with no effect.
Strange. Maybe it's a property of Carrot Blossom Honey?
Anyway, it's clear and tastes great.
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