This month’s Bread Bakers host Mayuri of Mayuri’s Jikoni suggested a very nice theme. We need to use natural sweeteners in our bread. My very first thought was a quick bread when I saw the theme. But I was not very sure about flavour combinations. As I have done breads with banana and chocolate, I chose to do it with carrots and coconut. There are so many recipes for this combination and I chose a very simple recipe from Tastes of Lizzy T.  But as I was doing the natural sweeteners theme, I used palm sugar instead of normal sugar and made a caramel using palm sugar to pour on the bread. I also topped it with roasted coconut.   As for making the bread eggless, I used the home made egg replacer I made earlier. From the day I put that recipe in blog, I have seen many of my readers trying it at home. And for some, they are not quite satisfied with the results. But when I asked the problems they were facing, I found that they were using too less of the powder because they are afraid of failure. For me, I have used it in so many recipes with good results. I have substituted upto three eggs in recipes. My only advice to all those who are trying that recipe is, do not be afraid. Use the quantity suggested in the post and you will surely get good results. Just to prove my point, I used the powder for this recipe and it turned out super soft and so yum. Carrot bread don’t turn out light. They are dense, heavy but soft and moist. The raisins add a nice texture to the bread.     Ingredients: For The Bread: Grated Carrot – 1 cup Grated Fresh Coconut – 1/2 cup Oil – 1/2 cup Curd – 1/2 cup Golden Raisins – 1/4 cup Vanilla Essence – 1 tsp Milk – 1/2 cup Flour / Maida – 1 1/2 cups Baking Powder – 1 tsp Baking Soda – 1/ 4 tsp Palm Sugar – 3/4 cup Homemade Egg Replacing Powder – 1 tbs ( if using store bought use powder instead of two eggs as given in pack instructions) Salt – 1/2 tsp   For The Topping: Palm Sugar – 3 tbs Toasted Coconut – 2-3 tbs   Procedure: Preheat oven to 180°C. In a bowl mix together carrot, coconut, milk, curd, oil and vanilla. In another bowl mix together maida, sugar, salt, baking powder, baking soda and egg replacer and mix well. Add the dry ingredients to wet ingredients and mix it gently with a spoon. Grease and line an 8″ loaf pan and transfer the batter to the pan. Bake the bread for one hour or until a tooth pick inserted comes out clean. Remove from oven and let it sit for 10 minutes. Remove bread from the tin and allow it to cool completely. Place it on a serving plate. Heat the palm sugar with a little water and when it melts and caramel forms, add 2 tbs of water and heat until it boils. Pour it on to the bread evenly and top it with toasted coconut. Slice it up and enjoy!