Wash the carrots, peel them and grate them in your grater. Put your high-gluten flour, fine sugar, salt, milk powder, whole egg, honey, ice water, chopped carrots, and dry yeast into the bowl of the mixer for kneading. Knead until the dough is smooth, add softened butter, and continue to knead until it is almost complete.

Fold the bread dough into the basin. Put it in the fermentation tank at a temperature of 28 degrees, a humidity of 75% for the initial fermentation for an hour. When the volume dough is twice as large as the original volume, the fermentation is over when the holes in the flour remain unchanged.

Take out the dough and air the dough, and divide it into 20 parts. Cover your dough with cling film or plastic wrap and let it ferment for another 20 minutes.

Take a portion of your dough, flatten it, and roll it into an oval shape. After turning it over, thin the bottom edge and roll it up from top to bottom to form an olive shape.

Place them in the baking tray one by one, and put them in the fermentation box with a temperature of 35 degrees and a humidity of 85% for the final fermentation for 30 minutes.

Pre-heat your oven at 190-degree Fahrenheit after your bread dough has finished fermenting. Allow the oven to warm up while you are garnishing your rolled dough.

Brush a layer of egg liquid on the surface when it is twice as large as the original volume, and cut a knife in the middle. Squeeze a thin strip of softened butter at the cut, sprinkle an appropriate amount of powdered sugar on the butter.

Bake it in the middle layer of the preheated oven at between 190°C and 170°C for 15 minutes. Bake until your bread has a golden-brown color. Check the bottom part of the bread to be sure that it is well cooked like the rest. When the bread is ready, take it out of the oven, give it a minute or two to cool, then serve your fluffy, delicious carrot cake.