Cezerye with Hazelnut

Cezerye with Hazelnut is a cherished Turkish confection that showcases the natural sweetness of carrots, the richness of toasted hazelnuts, and the subtle warmth of aromatic spices. This soft, chewy treat is finished with a dusting of shredded coconut, making it not only visually appealing but also delightfully textured. Traditionally enjoyed with tea or offered as a festive gift, cezerye is both wholesome and indulgent.

Why You’ll Love This Recipe

This version of cezerye is naturally sweet, spiced just right, and enhanced with the nutty crunch of roasted hazelnuts. It’s vegan, gluten-free, and made from simple ingredients, making it a great alternative to processed candies. Its vibrant color and fragrant aroma also make it an eye-catching addition to dessert trays or homemade gift baskets. Easy to prepare and store, it’s a rewarding treat that feels both exotic and familiar.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Carrots, finely grated
• Granulated sugar
• Water
• Ground cinnamon
• Ground cloves (optional)
• Vanilla extract
• Roasted hazelnuts
• Shredded coconut (plus extra for coating)
• Lemon juice

directions

1. In a medium saucepan over medium heat, combine the grated carrots and water. Cook for 10–12 minutes, stirring occasionally, until the carrots are softened and most of the liquid has evaporated.
2. Add the granulated sugar, cinnamon, cloves (if using), and lemon juice. Stir frequently and let the mixture simmer for about 15–20 minutes, until it thickens and takes on a jam-like consistency.
3. Stir in the vanilla extract, shredded coconut, and roasted hazelnuts. Continue cooking for an additional 5 minutes, stirring constantly, until the mixture starts to pull away from the sides of the pan.
4. Transfer the mixture to a parchment-lined square dish or tray. Use a spatula to press it into an even layer about 1 inch thick.
5. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours until fully set.
6. Once chilled, cut the cezerye into squares or rectangles. Roll each piece in additional shredded coconut to coat all sides.
7. Store the finished pieces in an airtight container at room temperature for up to 1 week.

Servings and timing

• Servings: 12 squares
• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 2 hours 50 minutes (includes chilling time)
• Estimated Calories: 180 kcal per serving

Variations

• Nut substitution: Use pistachios, almonds, or walnuts in place of hazelnuts for a different flavor and texture.
• Spiced version: Add a pinch of cardamom or ginger for extra warmth and depth.
• Fruit addition: Mix in chopped dried apricots or raisins during the final cooking stage.
• Chocolate twist: Drizzle the chilled pieces with dark chocolate before coating in coconut.
• Mini bites: Shape into small balls instead of bars for a more snackable presentation.

storage/reheating

Cezerye does not require refrigeration and stores well at room temperature in an airtight container for up to 1 week. For longer storage, keep it in the refrigerator for up to 2 weeks. Freezing is not recommended, as it can alter the texture of the carrots and coconut.

FAQs

What is cezerye?

Cezerye is a traditional Turkish sweet made primarily from cooked carrots, sugar, nuts, and spices, often coated in shredded coconut.

Is cezerye healthy?

Yes, it is naturally sweetened with carrots and contains heart-healthy nuts, making it a wholesome alternative to processed sweets.

Can I use pre-shredded carrots?

Freshly grated carrots are preferred for texture and moisture, but pre-shredded can be used if finely chopped.

Can I reduce the sugar?

Yes, but reducing too much may affect the texture and how well the mixture sets.

Is cezerye gluten-free?

Yes, it contains no flour or gluten-based ingredients.

Can I skip the coconut coating?

Yes, but the coconut adds a pleasant texture and helps prevent sticking.

How do I toast hazelnuts?

Place them on a baking sheet in a 350°F (175°C) oven for 8–10 minutes until fragrant. Rub off the skins with a clean towel.

Can I make this recipe vegan?

It already is vegan—no animal products are used in this traditional recipe.

What type of pan should I use?

An 8×8-inch square dish or any shallow tray lined with parchment works well.

How firm should the mixture be before cutting?

It should be set enough to hold its shape but still soft and chewy—chilling ensures clean slices.

Conclusion

Cezerye with Hazelnut is a delightful Middle Eastern confection that beautifully balances natural sweetness, aromatic spices, and nutty richness. Easy to make and packed with wholesome ingredients, it’s perfect for gifting, sharing, or enjoying as a healthy indulgence with your afternoon tea. This traditional treat delivers elegance and comfort in every bite.

Cezerye with Hazelnut

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Cezerye is a classic Turkish confection made from sweetened carrots, nuts, and aromatic spices. This chewy, naturally sweet version is enriched with toasted hazelnuts and coated in shredded coconut, offering a satisfyingly soft texture with nutty crunch. A delightful, guilt-free treat that’s perfect with tea or as a festive edible gift.

• Author: Mari
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 50 minutes
• Yield: 12 squares 1x
• Category: Dessert
• Method: Simmer
• Cuisine: Turkish
• Diet: Vegan

Ingredients

Units USM Scale 1x2x3x

• 3 large carrots, finely grated
• 1 cup granulated sugar
• 1/2 cup water
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves (optional)
• 1 tsp vanilla extract
• 1 cup roasted hazelnuts
• 1/2 cup shredded coconut (plus more for coating)
• 1 tbsp lemon juice

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Instructions

1. In a saucepan over medium heat, combine grated carrots and water. Cook for 10–12 minutes until carrots soften and liquid reduces.
2. Add sugar, cinnamon, cloves (if using), and lemon juice. Stir frequently and simmer until the mixture thickens and becomes jam-like (about 15–20 minutes).
3. Stir in vanilla, shredded coconut, and hazelnuts. Cook for 5 more minutes until well incorporated and mixture starts to pull away from the sides.
4. Transfer to a parchment-lined square dish or tray and press into an even layer about 1 inch thick.
5. Let it cool at room temperature, then chill in the fridge for 2 hours or until set.
6. Cut into squares or rectangles. Roll each piece in additional shredded coconut to coat.
7. Store in an airtight container at room temperature for up to 1 week.

Notes

• Use walnuts or pistachios as a substitute for hazelnuts.
• For a deeper flavor, toast the coconut before coating.
• Great for gifting—wrap pieces in parchment and tie with twine.
• Serve chilled or at room temperature with a cup of tea or Turkish coffee.

Nutrition

• Serving Size: 1 square
• Calories: 180
• Sugar: 17g
• Sodium: 15mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg