Heat oven to 350°
In large bowl, combine flour, sugar, baking soda, cinnamon and salt. Stir in oil, eggs and vanilla until well mixed (I used my mixer on low speed). Stir in carrots and coconut. Batter is thick. Spread into greased and floured 9” round cake pan. Bake for 40 to 45 minutes. Or until wooden pick inserted in center comes out clean.
Meanwhile, in small bowl combine all glaze ingredients. Beat at low speed, scraping bowl often until smooth (1 minute). Pour over warm cake. Cut into wedges.