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Published: Mar 28, 2021 · Modified: Mar 29, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Cezerye | Turkish Carrot and Walnut Bars

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Cezerye is a very popular Turkish dessert from the city of Mersin, which is a large and busy port city that lies midway on the eastern Mediterranean coast of Turkey. This Carrot and Walnut Bar is the most famous local delicacy which is made from grated carrots and walnuts and dusted with fine coconut.

This delicious and easy dessert Cezerye gets its name from the Arabic word, Cezer which means carrots. In southern Turkey, Cezerye refers to all the desserts prepared with carrots.

carrot and nuts dessert sprinkled with coconut

Table of contents

  • Ingredients and Substitutes
  • Step by step process
  • Expert tips
  • Frequently asked questions
  • More Turkish Recipes

The carrots found in Turkey are reddish pink to purple in color and are very sweet. This dessert needs just few ingredients and tastes very creamy and delicious. Cezerye is entirely Dairy free and is a great Vegan Dessert. One more great option for Vegan dessert that is very easy to make is this Moroccan Stuffed Dates.

This recipe calls for coarsely chopped walnuts. I have made it not just with walnuts, but with pistachios and Pecans and each of these nuts work great. I could call this dessert Turkish Carrot and Nut Bars and that would perfectly fit the recipe. If you have a little of different nuts in the pantry, use it to make the Cezerye. This recipe closely resemble the carrot halwa, except for there is not dairy in the recipe.

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Cezerye slices in a plate garnished with coconut and nuts

Ingredients and Substitutes

We need very few ingredients for this Turkish Delight recipe.

Ingredients needed to make Turkish Cezerye dessert

Check the recipe card at the bottom of the page for exact measurements and printable detailed recipe.

Carrots - I love to make this when I get the deep red / pink carrot. We call it the Delhi Carrot in India and is used to make Gajar Ka Halwa during the winter season. I didn't get it this time and used the regular carrots.

Sugar - Regular white granulated sugar is what we use for the recipe. If vegan, make sure to get the Vegan sugar. We could use the raw sugar, but the color of the Cezerye becomes darker. So I would not suggest using brown sugar for this recipe.

Corn starch - This is what helps bind the recipe and even though we use very little, it is a very important ingredient.

Nuts - I first made this recipe using walnuts and have ever since made it with pistachios and pecans as well. So feel free to use any of these nuts that you have in hand. I have also made it using all three combined.

Coconut powder - Coconut powder or finely ground coconut is available in Indian or Middle Eastern stores. If not easily available, you could make some by grating or shredding fresh coconut in a food processor.

Step by step process

  • In a heavy bottom pan, combine the carrot, sugar and 1 cup of water (1).
  • Cook over medium-low heat until all the liquid has been absorbed. I cooked it covered for the first 15 minutes and then cooked it uncovered for about 30 mins. It might take longer, but cook until the liquid has almost disappeared (2).
  • At this stage add the cornstarch dissolved in 2 tablespoon of water to the carrot mixture (3).
  • Mix well and using a potato masher, mash the carrots well (4).
cooking the carrot and sugar in a dutch oven and mashing the carrots.
  • Now add the walnuts to the cooked carrot (5). Mix well to combine. You will notice that the whole mixture comes together and forms a mass (6). Remove from flame.
adding nuts to the carrot mixture and mixing it.
  • In a 5 x 7 Pyrex pan, spread about ½ of the coconut powder on the bottom (7).
  • Now spoon the carrot mixture into the dish and spread evenly (8). Use a spatula or your fingertips to even it out in the top (9).
  • Now spread the remaining coconut powder evenly over the carrot mixture and keep it aside covered partially to cool. Let it cool in room temperature for about 3-4 hrs.
  • Now cut the cezerye into 1 inch squares (10).
shaping the carrot dessert in a glass tray and coating with coconut.
  • If preferred, sprinkle more coconut powder when serving.
Turkish dessert in a plate

Expert tips

  • Use fresh carrots and when possible use the red / deep pink carrots. They are naturally more sweeter than the regular orange carrots.
  • Corn starch is essential as it helps give the structure. If making cezerye without cornstarch, make sure to cook the carrot until it is very sticky.
  • The listed quantity of sugar is needed as that is what makes the dessert sticky and also helps give it the texture.
  • I have mentioned using walnuts for the recipe but I love using pecans in season. Our neighbor has a pecan farm and every winter when I get the fresh batch of the pecans, this is something I make using it. Pistachios work great as well.
  • Coconut powder gives the Turkish dessert a unique aroma and flavor. If allergic or dislike coconut, you could skip it.

Frequently asked questions

How to store Cezerye?

In winters cezerye could be left out in the counter for a day. If the weather is warm, I would refrigerate it.

What shapes can I make the Cezerye?

You could make it as bars like I have in the recipe which is the easiest. You could also roll it as balls / ladoos. When the cezerye is a little warm, wet you palms slightly and then roll it into balls and then roll the balls in coconut powder.

How long can I store Cezerye in the refrigerator?

I have stored them for about a week. The cezerye is so delicious that it is usually finished by then.

Carrot and walnut bars in a plate garnished with coconut and nuts

More Turkish Recipes

  • Turkish Semolina Pudding | Sutlu Irmik Tatlisi
  • Sekerpare – Turkish Soft Cookies in Sugar Syrup
  • Gozleme | Turkish Spinach and Feta Flatbread
  • Acma | Soft Turkish Bagel Recipe
  • Turkish Cigar Pastry – Savory Spinach And Feta Cigars
  • Peynirli Poğaça - Turkish Poğaça With Feta And Herb
  • Yufka | Turkish Unleavened Flatbread
  • Mercimek Koftesi – Vegan Turkish Red Lentil and Bulgur Kofte

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

carrot cezerye

Cezerye | Turkish Carrot and Walnut Bars

Cezerye / Carrot and Walnut Bar is the most famous Turkish dessert made from grated carrots and walnuts and dusted with fine coconut.
5 from 11 votes
Print Pin Rate
Course: Burfi and halwa, Dessert
Cuisine: Middle Eastern, Turkey
Diet: Vegan
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 15 squares
Calories: 173kcal
Author: Sandhya Ramakrishnan

Equipment

  • pan
  • bowl
  • spatula

Ingredients

  • 1 lb Carrots grated
  • 1 ½ cups Sugar
  • 1 tablespoon Cornstarch
  • 1 ½ cups Walnuts coarsely or finely chopped
  • ¼ cup Coconut powder
  • 1 cup Water plus 2 tbsp

Instructions

  • In a heavy bottom pan, combine the carrot, sugar and 1 cup of water.
  • Cook over medium low heat until all the liquid has been absorbed. I cooked it covered for the first 15 minutes and then cooked it uncovered for about 30 mins. It might take longer, but cook until the liquid has almost disappeared.
  • At this stage add the cornstarch dissolved in 2 tablespoon of water to the carrot mixture.
  • Mix well and using a potato masher, mash the carrots well.
  • Now stir in the walnuts and mix. Remove from flame.
  • In a 5 x 7 Pyrex pan, spread about ½ of the coconut powder on the bottom.
  • Now spoon the carrot mixture into the dish and spread evenly. Use a spatula or your finger tips to even it out in the top.
  • Now spread the remaining coconut powder evenly over the carrot mixture and keep it aside covered partially to cool. Let it cool in room temperature for about 3-4 hrs.
  • Now cut into 1 inch squares and serve! If preferred, sprinkle more coconut powder when serving.

Notes

Expert tips
  • Use fresh carrots and when possible use the red / deep pink carrots. They are naturally more sweeter than the regular orange carrots.
  • Corn starch is essential as it helps give the structure. If making cezerye without cornstarch, make sure to cook the carrot until it is very sticky.
  • The listed quantity of sugar is needed as that is what makes the dessert sticky and also helps give it the texture.
  • I have mentioned using walnuts for the recipe but I love using pecans in season. Our neighbor has a pecan farm and every winter when I get the fresh batch of the pecans, this is something I make using it. Pistachios work great as well.
  • Coconut powder gives the Turkish dessert a unique aroma and flavor. If allergic or dislike coconut, you could skip it.

Nutrition

Calories: 173kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 154mg | Fiber: 2g | Sugar: 22g | Vitamin A: 5054IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Liz says

    April 01, 2022 at 9:16 am

    5 stars
    These bars look delicious! I love following your recipes - always brings a new taste to my palate! Will have to try these soon!

    Reply
  2. Allyssa says

    March 30, 2022 at 4:23 am

    5 stars
    Thank you so much for sharing this amazing carrot and walnut slices cezeriye recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!

    Reply
  3. Bernice says

    March 29, 2022 at 11:23 am

    These bars sound delicious. I'm surprised at the amount of carrots in the recipe but it looks like they hold together nicely. Carrots are the star of the show!

    Reply
  4. NARMADHA says

    April 14, 2021 at 2:09 pm

    5 stars
    Such a mouthwatering and scrumptious treat with carrot, coconut, and walnuts. So simple and easy dessert to make for any occasion or party. Bookmarking to try soon.

    Reply
  5. Srivalli Jetti says

    April 10, 2021 at 10:21 pm

    5 stars
    Oh my Sandhya, this looks so delish! I can't wait to try this. What a delicious way to use carrots and a fantastic sweet!

    Reply
  6. Poonam bachhav says

    April 10, 2021 at 1:06 am

    5 stars
    Turkish carrot and walnut bars with coconut sound absolutely delectable ! Would love trying out this carrot dessert for my little one who has a sweet tooth.

    Reply
  7. Pavani says

    April 09, 2021 at 5:46 pm

    5 stars
    What a delicious carrot dessert. I was looking for an interesting recipe to use up my carrots and this recipe was just perfect. The bars were sweet and nutty. Thank you for sharing this lovely Turkish recipe.

    Reply
  8. Archana says

    April 09, 2021 at 12:58 am

    5 stars
    Wow! sandhya this Cezeriye is so very yum and definitely a delicious treat. My Delhi Gajar season is long gone so will wait for the next season to try. I absolutely must eat it.

    Reply
  9. Sapana Behl says

    April 08, 2021 at 2:51 pm

    5 stars
    Omg, this turkish sweet dish sound so so tempting. I re-read the ingredients twice, it sounds really amazing with only a few ingredients. Also, the combination of carrots and walnuts is just amazing so I am definitely going to try it.

    Reply
  10. Lata Lala says

    April 08, 2021 at 1:08 pm

    5 stars
    Cezerye | Turkish Carrot and Walnut Bars look fabulous Sandhya. Love the combination of carrots and walnuts in a dessert coated with coconut. Sounds so easy to make, interesting and yummm.

    Reply
  11. Seema Sriram says

    April 06, 2021 at 11:34 pm

    5 stars
    This is a very exciting recipes. I love the walnut and carrot combo any day and then you have the lovely coconut too in it. So now there is zero resistance.

    Reply
  12. Mayuri Patel says

    April 05, 2021 at 8:58 am

    5 stars
    Such a lovely dessert Sandhya. Looks so tempting and with loads of walnuts and coconut, just what I like. Unfortunately I don't get red carrots, but wouldn't mind making cezerye with orange carrots. Hope that works.

    Reply
    • Sandhya Ramakrishnan says

      April 05, 2021 at 10:23 am

      Mayuri, yes it is so delicious. I also don't get red carrots here and I make them with orange. They will work really well.

      Reply
  13. Pavani N says

    December 04, 2013 at 4:03 am

    Such an interesting and yummy dessert.

    Reply
  14. Ayswarya Ramachandran says

    December 03, 2013 at 3:53 pm

    very interesting n am gonna try thm soon... can it b also done with other dry fruit nuts like cashews, pistachios, almonds?? or walnuts gives d best taste??

    Reply
  15. veena krishnakumar says

    December 01, 2013 at 3:07 am

    Lovely!!!I am bookmarking this!!

    Reply
  16. Padmajha PJ says

    November 28, 2013 at 9:35 am

    So close to our carrot halwa ! Looks nice Sandhya 🙂

    Reply
  17. Savitha Ganesan says

    November 26, 2013 at 11:45 pm

    Nice carrot slices. love the colour.

    Reply
  18. Poornima Molri says

    November 26, 2013 at 8:52 am

    this looks like an interesting twist to apna gajar ka halwa... looking delicious

    Reply
  19. Vinitha says

    November 26, 2013 at 8:08 am

    This looks very quick and yummy! Need to try it

    Reply
  20. Manjula Bharath says

    November 25, 2013 at 10:00 pm

    wow that a very very interesting and yummy dessert with carrot 🙂

    Reply
  21. Yes Cook says

    November 24, 2013 at 4:37 pm

    Super delicious.
    Thanks for sharing.

    Reply
  22. Sapana Behl says

    November 24, 2013 at 5:08 pm

    Wow ! Such a delicious and wonderful desert....

    Reply
  23. Shruti Dhingra Wahi says

    November 24, 2013 at 3:53 pm

    Delicious 🙂

    Reply
  24. Chandrani Banerjee says

    November 24, 2013 at 1:32 pm

    Very delicious slices. Inviting........

    Reply
  25. Suja says

    November 24, 2013 at 1:24 pm

    Sounds easy to make & yummy to taste, will try this some time 🙂

    Reply
  26. bubblegum casting says

    November 24, 2013 at 6:05 am

    very nice looks great

    Reply
  27. nandoos Kitchen says

    November 24, 2013 at 7:15 am

    Drooling here. Looking very yumm

    Reply
  28. Shruti J says

    November 24, 2013 at 7:05 am

    Lovely! I hardly try making any special dishes with carrots... This one is definitely a must-try for me 🙂

    Event with a giveaway: Pizza-Zone @ https://cookingwithsj.com/pizza-zone

    Reply
  29. Chef Mireille says

    November 24, 2013 at 6:29 am

    I actually picked up purple carrots from the farmers market last week. I should try this

    Reply
  30. Srivalli says

    November 24, 2013 at 6:23 am

    How very nice that you have a library close to access..it's been such a long time since I read through library books..this dish sounds almost like our halwa?..nice one to read..

    Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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