Carrot Chocolate Chunk Bread

Carrot cake is such a timeless classic. It's homely and comforting, spicy and sweet, naughty yet nice. It's great when wrapped in a gorgeous cream cheese frosting (best saved for those indulgent occasions!), drizzled in a simple glaze or even just studded with toasted nuts, dried fruit or chocolate chips.
Let's start with the backstory. As usual, the weekend comes around and I'm ever ready to bake something. As usual, in wondering what I should make next and as usual (see the trend here?) I'm planning to turn to the fam for some suggestions/inspirations if they haven't already hit yet. Because, let's be honest, what's the good in baking if no one's going to eat it?


My sister preempted this by asking for carrot cake. This was rather rare, as although she's usually one of the first takers of my baked goods, she's usually the last to actually request something be made. There was no further thinking - carrot cake it would be! And the addition of chocolate? Well, that simply goes without saying.

The combination is unbeatable. Sweet, moist, warm carrot cake with small chunks of dark chocolate chunks with a whole lotta personality.

I may have (I did) eaten this for breakfast, as a mid-afternoon snack and even late at night when the midnight munchies hit. I've spent the past five weeks (and will be doing so for the next five!) interning and often get home pretty late at night. It's been a couple of hours since I've had dinner and my body and mind are craving a small sweet treat before bed that'll satisfy the sugar needs, yet not make me feel too sluggish or heavy to go to bed. And this definitely fits the bill (as do these chocolate peanut butter fudge slices and some raw brownies that are coming to the blog soon!). Basically this carrot cake is so good and versatile it's hard not to like it. Both die-hard dessert fans (depending on how hardcore) and people who like an ever-so-slightly sweet treat here and there will love this. What are you waiting for?

1/2 cup whole wheat flour
1/2 cup self-raising flour
3/4 tsp baking soda
pinch of salt
1 tsp cinnamon
1 tsp nutmeg
1/2 cup baby oats
4 tbsp coconut oil
2 eggs
2/3 cup unrefined sugar
3 tbsp milk
1 tsp vanilla extract
2 cups grated carrot
1/2 cup chopped dark chocolate (chocolate chips or chocolate chunks would work too)
Optional: chopped toasted walnuts, raisins

Preheat oven to 175 degrees. Line a 9 x 5 inch loaf pan with baking paper and set aside.

In a large bowl, sift together the flours,  baking soda, salt, cinnamon and nutmeg. Stir in the baby oats and sugar.

In a separate, smaller bowl, beat together the coconut oil and eggs. Add the milk and vanilla and beat again.

Make a well in the dry ingredients, pour in the wet and stir until just combined. Fold in the grated carrot. Finally, gently fold in the chocolate chips (and nuts and raisins, if using).

Pour into prepared pan and bake for 50 minutes to 1 hour. Let the loaf cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Cut into thick slices and serve. Grab your favorite book (or movie), a cup of coffee or tea (or iced coffee if you're me) and enjoy!

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