Cezerye | Turkish Carrot and Walnut Bars

Name: Cezerye | Turkish Carrot and Walnut Bars
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 lb Carrots (grated); 1 ½ cups Sugar; 1 tbsp Cornstarch; 1 ½ cups Walnuts (coarsely or finely chopped); ¼ cup Coconut powder; 1 cup Water (plus 2 tbsp)

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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

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.

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 recipes.

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.

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

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