Chocolate Chip Carrot Bread Recipe

4.5 3 4
Chocolate Chip Carrot Bread Recipe
Chocolate Chip Carrot Bread Recipe photo by Taste of Home
Publisher Photo

Chocolate Chip Carrot Bread Recipe

Read Reviews
4.5 3 4
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.
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling

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

Directions

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forChocolate Chip Carrot Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
AllisonO User ID: 7446023 264829
Reviewed Apr. 18, 2017

"Very tasty! The bread was moist but did crumble easily. Per the recommendation of an earlier reviewer, I decreased both the brown and white sugars by 1/4 each to 3/4 of a cup. Doing so still resulted in a sweet loaf! I also liked the slightly spicy element that came courtesy of the cinnamon, ginger, and cloves."

MY REVIEW
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."

MY REVIEW
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)."

Loading Image