This Chocolate Chip Carrot Cake Loaf is the perfect mix of cozy, spiced carrot cake and soft, chocolate-studded goodness. It’s moist, flavorful, and made with simple pantry ingredients, perfect for breakfast, tea time, or dessert. The Greek yogurt (or applesauce) adds a light tang and keeps it tender, while dark chocolate chips on top make every bite extra special.
Why You’ll Love This Recipe
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Moist and fluffy texture: Thanks to oil, shredded carrots, and Greek yogurt or applesauce.
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Perfectly spiced: A warm blend of cinnamon and vanilla enhances the natural sweetness of the carrots.
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Simple ingredients: No fancy equipment or techniques required.
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Versatile: Enjoy it plain, with a drizzle of cream cheese glaze, or a spread of butter.
Ingredients
Wet Ingredients
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110 ml vegetable oil
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150 g brown sugar
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50 g white sugar
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2 large eggs
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2 tsp vanilla extract
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180 g shredded carrots (about 3 medium carrots)
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60 g Greek yogurt or applesauce
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100 g dark chocolate chips (for topping)
Dry Ingredients
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190 g all-purpose flour
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1 tsp baking powder
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¾ tsp baking soda
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¼ tsp salt
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2 tsp cinnamon
Instructions
1. Preheat and prepare the pan
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Preheat your oven to 180°C (350°F).
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Grease and line an 8.5-inch loaf pan with parchment paper.
2. Combine wet ingredients
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In a large bowl, whisk together oil, brown sugar, and white sugar until smooth.
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Add eggs and vanilla, whisking well until slightly thickened.
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Mix in shredded carrots and Greek yogurt (or applesauce).
3. Mix dry ingredients
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In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
4. Combine
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Add dry ingredients to the wet mixture and fold gently until just combined, do not overmix.
5. Top with chocolate chips
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Pour the batter into the prepared loaf pan.
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Sprinkle dark chocolate chips evenly over the top.
6. Bake
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Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
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Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Baking Tips & Substitutions
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Yogurt substitute: Unsweetened applesauce or sour cream works equally well for a soft, moist texture.
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Oil: Any neutral oil (like sunflower or vegetable oil). Avoid olive oil as it changes the flavor.
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Carrots: Grate them finely it helps distribute moisture evenly and prevents dense spots.
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Baking time: Every oven varies, so start checking around the 45-minute mark. The loaf is ready when the top springs back lightly when pressed.
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Chocolate chips: You can swap with chopped walnuts, pecans, or raisins if preferred.
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Extra flavor: A pinch of nutmeg or clove gives a deeper, warmer spice note.
Storage Tips
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Room temperature: Store covered for up to 2 days.
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Fridge: Keeps well for 5 days bring to room temperature before serving.
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Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before eating.
Chocolate Chip Carrot Cake Loaf
Equipment
- 1 Loaf pan 8.5 inch
Ingredients
Wet Ingredients
- 110 ml vegetable oil
- 150 g brown sugar
- 50 g white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 180 g shredded carrots about 3 medium carrots
- 60 g Greek yogurt or applesauce
- 100 g dark chocolate chips for topping
Dry Ingredients
- 190 g all-purpose flour
- 1 tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 2 tsp cinnamon
Instructions
- Preheat your oven to 180°C (350°F).
- Grease and line an 8.5-inch loaf pan with parchment paper.
- In a large bowl, whisk together oil, brown sugar, and white sugar until smooth.
- Add eggs and vanilla, whisking well until slightly thickened.
- Mix in shredded carrots and Greek yogurt (or applesauce).
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Add dry ingredients to the wet mixture and fold gently until just combined, do not overmix.
- Pour the batter into the prepared loaf pan.
- Sprinkle dark chocolate chips evenly over the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Baking Tips & Substitutions
- Yogurt substitute: Unsweetened applesauce or sour cream works equally well for a soft, moist texture.
- Oil: Any neutral oil (like sunflower or vegetable oil). Avoid olive oil as it changes the flavor.
- Carrots: Grate them finely, it helps distribute moisture evenly and prevents dense spots.
- Baking time: Every oven varies, so start checking around the 45-minute mark. The loaf is ready when the top springs back lightly when pressed.
- Chocolate chips: You can swap with chopped walnuts, pecans, or raisins if preferred.
- Extra flavor: A pinch of nutmeg or clove gives a deeper, warmer spice note.
Frequently Asked Questions (FAQ)
Q. Can I use whole wheat flour instead of all-purpose?
Yes, but the loaf will be slightly denser. Try using half whole wheat and half all-purpose for the best texture.
Q. Can I skip the chocolate chips?
Absolutely. You can replace them with chopped nuts, raisins, or coconut flakes.
Q. Can I make this into muffins?
Yes! Divide the batter into muffin liners and bake at 180°C for 18–22 minutes.
