The carrot cake is very easy to make as all wet ingredients such as eggs, carrots are mixed first, then all dry ingredients are mixed, and then combine them.
As the cake is dense and moist, but delightful dessert!
Carrot juice delivers vast amounts of vitamin A, C, calcium and other necessary vitamins. Especially carrots are rich on folic acid and smaller amounts of B vitamins, biotin, vitamin E. They have calcium, magnesium, chlorine, phosphorus, sodium and small amounts of copper, iron and zinc.
To be honest I have no idea about the origin of the scrambled breakfast egg muffins. I saw a friend of mine posting their egg muffins on Facebook and thought that this might be a real good idea; an alternative to the ham & eggs, or boiled eggs.
What I like on this recipe is its simplicity and every fan of low-carbohydrate (low carb) will love it. They are simple to make and you family will love them, I am sure.
Grandmother’s apple strudel – I have been making this strudel for years. It took me a while to the get the strudel dough thin and transparent rolled out, because only then the strudel layers gets crunchie. Orginginally I got this recipe from my grandmother but I changed some ingredients to make this wonderfull Vienneese speciality a bit more healthy and less heavy to eat.