Chocolate Chip Carrot Bread
Total TimePrep: 15 min. Bake: 55 min. + cooling
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.
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.
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).