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

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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


  • 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 slice: 176 calories, 7g fat (2g saturated fat), 20mg cholesterol, 150mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 2g protein.


  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

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joedebfry User ID: 265172 32663
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."

7833louis User ID: 1040763 92374
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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