This recipe for carrot cake can be made in the bread machine from start to finish if your machine has a cake-bread or batter-bread setting. If not, you can use a pizza dough or pasta dough setting and finish in the oven. The standard dough setting could also work but you’ll want to remove the batter before the usual rising cycle begins.
If you don’t have a cake-bread setting or would rather finish this in the oven select a pasta-dough or pizza-dough setting if your machine has one. If all you have is a dough-setting you can choose that as well, but stop the cycle before it begins the rise-cycle. There’s typically a beep to tell you the mixing and kneading cycle is over. You don’t need to let a cake or batter bread to rise because there’s no yeast.
Pour the batter into two buttered bread pans and pre-heat the oven to 350 degrees Fahrenheit or 175 degrees Celsius. Bake for 35 to 45 minutes and do the test on the center with a wooden skewer or knife.
When done let it rest for ten minutes and turnout upside and let rest before glazing.
Add all of the ingredients to the bread pan in the order indicated. Select the cake-bread setting for 1.5-pound loaf. When the cycle is complete insert a wooden skewer or knife into the center or the loaf. If it comes out wet, either let it rest in the bread machine or add 5 minutes to the baking cycle and test again.
When done, turn over onto a dish and glaze and top with coconut if you like.
Pour 2 tablespoons of water into a small bowl and gradually mix in powdered sugar until you have a syrupy consistency.
Drizzle over the top and sprinkle with the coconut if you like. Slice and serve.