Chocolate Chip Carrot Bread Recipe
Chocolate Chip Carrot Bread Recipe photo by Taste of Home

Chocolate Chip Carrot Bread Recipe

Publisher Photo
My family likes sweet breads, and this loaf incorporates many of their favorite ingredients. I'm a former newspaper food columnist, and coming up with flavorful recipes that are a little out-of-the-ordinary is a favorite pastime.
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES: 32 servings

Ingredients

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 to 3 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/4 to 1/2 teaspoon ground cloves
  • 3 eggs
  • 3/4 cup orange juice
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1 cup (6 ounces) semisweet chocolate chips

Nutritional Facts

1 serving (1 slice) equals 176 calories, 7 g fat (2 g saturated fat), 20 mg cholesterol, 150 mg sodium, 27 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a large bowl, combine the first nine ingredients. In a small bowl, beat the eggs, orange juice, oil and vanilla. Stir into the dry ingredients just until moistened. Fold in the carrots and chocolate chips.
  2. Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
Originally published as Chocolate Chip Carrot Bread in Country Woman September/October 2001, p33

Nutritional Facts

1 serving (1 slice) equals 176 calories, 7 g fat (2 g saturated fat), 20 mg cholesterol, 150 mg sodium, 27 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Chocolate Chip Carrot Bread

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Apr. 27, 2010

Excellent! I decreased the sugar to 3/4 cup white sugar and 3/4 cup brown sugar and it was plenty sweet. I used the larger amounts of cinnamon and cloves.

MY REVIEW
Reviewed Oct. 29, 2009 Edited Oct. 5, 2013

I use carrots from my garden which are sweeter than the store's so I only use 1/2 c sugar and 1/2 c brown sugar. I also make this with dark chocolate chips. It is wonderful. I make it every year at the end of the season and freeze a bunch of loaves (and muffins).

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