Sweet, juicy carrots - 200 g
Dates - 110 g
Dried apricots - 100 g
Coconut flour - 25 g
Coconut flakes - 10 g
Ground cinnamon - 0.5 tsp.
Lemon juice
Coconut flakes for sprinkling

Close Printing ingredients

With coconut - a delicious and healthy dietary dessert! Inexpensive, simple and fast! Step-by-step recipe with photos!

Hello! With you Evgenia Ulanova, and today we will do carrot candies! Dietary, healthy, easy to prepare, very affordable and tasty!

I love vegetables very much - for the variety of tastes, for the fact that they can often be eaten both cooked and raw, and, of course, for their undeniable benefits! It’s clear that I don’t like all vegetables equally, not all of them are available at one time or another of the year, and some are quite expensive. But there is one vegetable that is the best in all respects! As you probably already guessed, this is Her Majesty Carrot!)

Tasty, crispy, sweet, cheerful orange color, very healthy, cheap, after all, it is presented on the shelves all year round. Carrots are versatile: you can make soup from them, squeeze juice, make a side dish and, of course, dessert. Previously, housewives baked carrot pies and pancakes, and then somehow they undeservedly forgot or pushed this wonderful vegetable into the background. Instead, many other products appeared that were considered more dessert-like. But in vain! Carrot baked goods and other sweet treats can be delicious!

That's why today I decided to cook healthy carrot candies, whose delicate taste simply captivated me! In addition, these sweets can be called low-calorie, which is very important for those who want to lose weight: 100 g contains 210 kcal. The energy value of one candy weighing 20 g is 42 kcal. Well, of course, these carrot candies have no sugar or artificial sweeteners - only natural ingredients! This means that such sweets can be given to children with peace of mind. They are also suitable for vegans and raw foodists.

True, since the main product in candies is carrots, you will have to choose it more carefully. The tough, fibrous center in carrots is not good for us. It will have to be thrown away. In general, it is best to take only dug carrots, which are very sweet and juicy. But it’s spring now, and so we choose the best of what we have! So, we bought carrots, now let’s cook?

Grate 200 g of carrots on a fine grater.

Then grind 110 g of dates and 100 g of dried apricots in a blender.

Then add carrots to the resulting mass. Grind everything together again, but so that large fractions remain. This is a matter of taste, of course, but I still like it better when there are pieces in the candies!

Place the mixture on a plate, add 0.5 tsp. ground cinnamon...

…and a little lemon juice.

Mix. Add 25 g of coconut flour, but be careful because it takes all the liquid out of the candies!

And lastly, add 10 g of coconut flakes. Let's mix!

Israeli carrot candies
Peel the carrots, cut into strips 3 cm long, add water, cover and cook over low heat for 30 minutes. Then grind the carrots into a puree, add sugar, orange and lemon juice and cook for another 50-60 minutes, stirring occasionally until thickened. Then add ginger root, cinnamon and cool. Roll out the cooled mass like dough, 1.5 cm thick on a damp cutting board, cover with a towel and leave for 2 days. Then sprinkle with sugar, cut into strips 2.5 cm wide, turn over and sprinkle with sugar again on the other side. This procedure should be repeated for 4 days, turning the strips over several times until they are dry. Then cut them into squares and sprinkle with sugar.
carrots - 500 gr.
water - 0.5 cups
sugar - 150 gr.
orange juice - 0.5 cups
lemon juice - 0.25 cups
ginger root - 2 teaspoons. l.
cinnamon - 0.5 teaspoon. l.

Carrot candies
carrots - 0.5 kg.
sugar - 0.5 kg.
vanilla sugar - 1 sachet
zest of 1 lemon
cognac or rum (for adults) - 1 teaspoon. l.
For topping: sugar, chopped nuts, coconut flakes.
Peel the carrots and grate them on a fine grater. Sprinkle the carrots with sugar in a thick-bottomed saucepan and place on very low heat. We don’t add water, the carrots will release a little juice and that will be enough.
Cook, stirring occasionally, until a paste forms. It took me 50 minutes. (You can start simmering with the lid on, stir often, and then see how much liquid has formed, whether it should be kept under the lid or evaporated. If necessary, you can add a little water.)
At the end of cooking, add grated lemon zest, vanilla and cognac or rum. Let the mixture cool well.
Then roll into balls the size of a walnut.
Roll them in sugar and place the carrot candies on a plate. The sweets are ready.
Bon appetit!

Apple-carrot candies with surprise
It's so nice to treat yourself to some sweetness with a cup of tea. And it’s even nicer to know that it’s useful. We prepare homemade sweets that are healthy and tasty.
2 carrots
2 apples
1 cup prunes
3-4 tbsp. l. oat flakes smaller
Nuts (walnuts, or hazelnuts, or almonds)
Dark chocolate bar

1. Grate the carrots and apple on a fine grater (the result is a lot of juice, you need to squeeze out a little of the apple and carrot mixture).

2. Rinse the prunes, soak them a little if they are hard, and chop them finely, or better yet, mash them with a fork along with the apple-carrot mixture.

3. Lightly fry the oatmeal in a dry frying pan and add to the main mixture.

4. Peel walnuts (or others) (I do this by pouring boiling water over the nuts; the skin is easy to remove, but I also like the taste of soaked nuts; if you don’t like such nuts, it’s better to fry them a little in a dry frying pan; the skin is also easy separates).

5. Roll the mixture into small balls (about 11 pieces) and put a nut in the middle (surprise).

6. Melt the chocolate and dip each candy into it.

7. Put homemade sweets in the refrigerator.

Carrots are the only ingredient that is almost always available in every home. In winter and summer, this orange vegetable can be found in decent quantities in any kitchen. Everyone loves carrots - children and adults, who are always losing weight and living without restrictions.

At the same time, few people know that, in addition to carrot salad and carrot cake, many delicious desserts can be prepared from this vegetable, which will definitely please those with a sweet tooth.

Cookies “Spicy carrots”

Ingredients:

4-5 carrots
200 g butter
100 g flour
3 tbsp. Sahara
baking powder
cinnamon
vanillin
nuts.

Cooking method:

Grate the boiled carrots and place in a bowl. Add softened butter, sugar, flour, nut crumbs, cinnamon and vanillin to it. Add baking powder to the mixture. Mix the resulting dough well, cover with cling film and put in the refrigerator for half an hour.

Grease a baking tray with oil or line it with baking paper. We take out the dough and place small portions on a baking sheet with a tablespoon. Cookies can be any shape you like.

Place the baking sheet in the oven for 20 minutes, preheated to 200 degrees. When the cookies have cooled slightly, decorate with colored sprinkles or chocolate.

Curd and carrot soufflé

Ingredients:

half a fresh carrot
200 g cottage cheese
3 eggs
0.5 cups sugar
30 g butter
vanillin.

Cooking method:

Boil carrots until soft. Grate and lightly fry in butter. Add cottage cheese to the carrot mixture and rub everything through a sieve.

Add sugar, vanillin and egg yolks to the resulting mass. Beat the whites well and also add to the mixture. Place the soufflé in greased molds and bake for 15-20 minutes in an oven preheated to 170 degrees.

Hazelnut muffins

Ingredients:

100 g flour
100 ml orange juice
80 g peeled carrots
60 g sugar
50 g roasted hazelnuts
4 tbsp. vegetable oil
1 tsp lemon juice
0.5 tsp baking powder
vanillin
a pinch of salt
powdered sugar for decoration.

Cooking method:

Pour sugar into orange juice, dissolve it and add vanillin and lemon juice. Add grated carrots, vegetable oil and mix well. Add chopped nuts to the mixture and mix. Add the flour mixed with salt and baking powder and mix everything well.

Place the mixture into muffin tins. Bake for 25-30 minutes in an oven preheated to 180-200 degrees. Decorate to your liking with colored sprinkles, glaze decorations, or any other way.

Carrot ice cream

Ingredients:

1 kg carrots
2 oranges
1 lemon
8 tbsp. Sahara
0.5 ml cream 33%.

Cooking method:

Squeeze the juice from carrots and citrus fruits and strain through a sieve. Add sugar to the juice and dissolve it completely. Beat the cream with a mixer into stiff peaks. Continuing to whip the cream, pour in the juice in a thin stream. The juice and cream should mix well.

Cover the ice cream with cling film and place in the freezer for 3 hours. Beat the ice cream with a mixer and put it in the freezer again for an hour. We repeat the procedure at least 2 more times.

Carrot rafaello

Ingredients:

500 g carrots
200 g sugar
300 g coconut flakes
a few drops of lemon juice.

Cooking method:

Wash the raw carrots, peel them and grate them. Add sugar, lemon juice and mix. Heat the frying pan and simmer the carrot mixture until the liquid evaporates over low heat. Add some coconut flakes and mix.

Cool the carrot mixture and form small balls from it. Roll each ball in coconut flakes. Place in the refrigerator for at least 2 hours.

Description

Dzhezerye carrot candies– a very tasty Turkish vegetable dessert. Its classic recipe includes carrots, granulated sugar, lemon juice and spices. However, we have slightly expanded the list of ingredients by adding zest, honey, coconut flakes and nuts to our step-by-step recipe with photos. This makes homemade carrot candies even tastier. They have a truly unusual, but extremely pleasant taste, and we believe that it is completely unnecessary to say that they are healthy.

Turkish confectioners claim that when making cezerye carrot sweets at home, the carrots should first be boiled, then pureed and boiled again. However, with such a long heat treatment, most of the nutrients and vitamins disappear from it. Therefore, we immediately chop the carrots with a blender, and only then proceed to boiling. This does not affect the taste of the candy in any way, but in this case the carrot jezeri turn out to be more healthy and cook a little faster.

It's time to start making this wonderful Turkish dessert according to our photo recipe. Just keep in mind that due to the need for drying, it takes quite a long time to prepare: more than 10 hours (faster in the oven)!

Ingredients

(1 kg)
(0.5 kg)
(250 g)
(3-5 tbsp.)
(100-150 g)
(1 PC.)
(3 boxes)
(1 pod)
(1 tsp)

Cooking steps

Peel 1 kg of sweet, juicy carrots.

Finely chop the carrots (it’s faster and more convenient to chop them in a blender).

We transfer it to a thick-walled saucepan, add half a kilo of granulated sugar and, after waiting for the carrots to give juice, we send it to the stove to simmer over low heat for 2-3 hours (the juicier the carrots, the longer). During the process, the carrots need to be stirred from time to time.

After the liquid has evaporated and the darkened carrots look like marmalade and acquire a caramel aroma, add to it the juice of ½ lemon, lemon zest, 3 pre-ground cardamom boxes, seeds from 1 vanilla pod, 1 tsp. cinnamon (if desired, you can also add ½ tsp ground ginger and ¼ tsp cloves), as well as 3-5 tbsp. l. honey (also optional). Simmer everything together over the fire until the carrots are completely boiled. We check the readiness of the mixture as follows: take a little, cool and try to roll it into a tight ball. If it works, you can remove the carrot mixture from the heat; if not, you should boil it a little more.. Finally, add 250 g of any coarsely chopped nuts to the puree.

We take a rectangular baking dish with low sides, line it with food-grade polyethylene and put the carrot mixture there in a layer 1.5-2 cm high. Let's tamp it down well. After this, cover the carrot puree with a towel and leave to dry at room temperature for 8 hours. If you want to speed up the process, put the mass in the oven and dry it at low temperature (60-70 degrees), like marshmallow.

Sprinkle the almost finished carrot candies with coconut flakes.

At the end, we cut the jezerye into squares and put them into pre-prepared boxes (alternatively, we roll them into balls, which we roll again in coconut flakes).

Bon appetit!