Name: Cezerye with Hazelnut
Prep time: 25 min
Cook time: 20 min
Total time: 2 h 50 min
Cuisine: Turkish
Ingredients: 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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Why You’ll Love This Recipe

Cezerye with Hazelnut is a unique and healthy dessert option that brings together the goodness of carrots, nuts, and aromatic spices. The naturally sweetened carrots create a chewy base, while the toasted hazelnuts add a nutty crunch and depth of flavor. The shredded coconut coating gives each piece a delightful texture and sweetness, making it an indulgent treat without being overly sugary. This dessert is vegan, making it perfect for a variety of diets, and it also makes a wonderful homemade gift when wrapped in parchment paper and tied with twine.

Ingredients

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Carrots:
In a saucepan over medium heat, combine the grated carrots and water. Cook for 10-12 minutes, stirring occasionally, until the carrots soften and the liquid reduces.
Add Sugar and Spices:
Add the granulated sugar, ground cinnamon, ground cloves (if using), and lemon juice to the carrots. Stir frequently, and let the mixture simmer for about 15-20 minutes, or until it thickens and becomes jam-like in consistency.
Add Vanilla, Coconut, and Hazelnuts:
Stir in the vanilla extract, shredded coconut, and roasted hazelnuts. Continue cooking for another 5 minutes until everything is well incorporated, and the mixture begins to pull away from the sides of the pan.
Transfer to Tray:
Transfer the mixture to a parchment-lined square dish or tray, pressing it into an even layer that’s about 1 inch thick.
Chill:
Allow the mixture to cool at room temperature, then refrigerate for about 2 hours, or until it sets and firms up.
Cut into Squares:
Once the Cezerye is set, cut it into squares or rectangles.
Coat with Coconut:
Roll each piece in additional shredded coconut to coat, ensuring every piece is fully covered.
Serve:
Serve chilled or at room temperature with a cup of tea or Turkish coffee. Store any leftover Cezerye in an airtight container at room temperature for up to 1 week.

Servings and Timing

Servings: This recipe yields 12 squares.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 2 hours 50 minutes (including chilling time)

Variations

Nuts Substitution: Swap out the hazelnuts for walnuts or pistachios for a different flavor and texture.
Toasted Coconut: For a deeper flavor, toast the shredded coconut before rolling the Cezerye squares in it for an added depth of flavor.
Add Orange Zest: For a citrusy twist, add a teaspoon of orange zest to the carrot mixture while cooking.
Chocolate Drizzle: Drizzle melted dark chocolate over the set Cezerye for an extra touch of indulgence.

Storage/Reheating

Storage: Store the Cezerye in an airtight container at room temperature for up to 1 week.
Refrigeration: If you prefer, you can refrigerate the Cezerye to keep it extra firm. Simply bring it to room temperature before serving.
Freezing: The Cezerye can be frozen for up to 1 month. Wrap each square individually in parchment paper and store them in a freezer-safe container. Let them thaw at room temperature before serving.

FAQs

Can I make this dessert ahead of time?

Yes, this Cezerye can be made ahead of time and stored in the fridge for up to a week. It’s an ideal treat to prepare for a party or as a gift.

Can I use other types of sweeteners?

Yes, you can experiment with natural sweeteners like maple syrup, agave nectar, or coconut sugar, but the consistency and sweetness level might vary slightly.

Can I use dried carrots instead of fresh ones?

For the best texture and flavor, it’s recommended to use fresh carrots. Dried carrots might not yield the same soft, chewy texture.

Can I make this recipe without the nuts?

Yes, you can omit the hazelnuts and make a nut-free version. You can replace them with other ingredients, like dried fruit or even coconut flakes, if desired.

How do I store leftover Cezerye?

Store leftover Cezerye in an airtight container at room temperature for up to 1 week. If you’d like to keep them for longer, you can refrigerate or freeze them.

Conclusion

Cezerye with Hazelnut is a deliciously sweet and chewy Turkish confection that combines the natural sweetness of carrots with the crunch of roasted hazelnuts and a refreshing coconut coating. It’s a perfect treat for those who appreciate a healthier dessert option with exotic flavors. Whether you serve it at a festive gathering or enjoy it with a cup of tea, this recipe is sure to become a favorite in your dessert repertoire.

Cezerye with Hazelnut

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Cezerye with Hazelnut is a traditional Turkish treat made from sweetened carrots, roasted hazelnuts, and spices. Coated in shredded coconut, it’s a healthy and indulgent dessert that pairs perfectly with tea or makes a great gift.

Author: Amy
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 2 hours 50 minutes (including chilling time)
Yield: 12 squares
Category: Dessert
Method: Cooking
Cuisine: Turkish
Diet: Vegan

Instructions

Cook the Carrots: In a saucepan, combine the grated carrots and water. Cook for 10-12 minutes, stirring occasionally, until the carrots soften and the liquid reduces.
Add Sugar and Spices: Add the granulated sugar, cinnamon, cloves (if using), and lemon juice. Simmer for 15-20 minutes, or until the mixture thickens and becomes jam-like.
Add Vanilla, Coconut, and Hazelnuts: Stir in the vanilla extract, shredded coconut, and roasted hazelnuts. Continue cooking for another 5 minutes until well combined.
Transfer to Tray: Pour the mixture into a parchment-lined tray, pressing it into an even layer, about 1 inch thick.
Chill: Let it cool at room temperature, then refrigerate for 2 hours or until set.
Cut into Squares: Once set, cut the mixture into squares or rectangles.
Coat with Coconut: Roll each piece in additional shredded coconut to coat.
Serve: Serve chilled or at room temperature. Store leftovers in an airtight container for up to 1 week.