Carrot Cake Oatmeal Cookie Cake

Clean-Eating Carrot Cake Oatmeal Cookie Cake -- this gigantic, skinny cookie doesn't taste healthy at all! You'll never need another oatmeal cookie recipe again!

for the cookie
1 c (98g) instant oats (measured correctly & gluten-free if necessary)
¾ c (90g) whole wheat or gluten-free* flour (measured correctly)
1 ½ tsp (5g) baking powder
1 ½ tsp (3g) ground cinnamon
⅛ tsp (1g) salt
2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp (5mL) vanilla extract
½ c (120mL) maple syrup
¾ c (68g) grated carrots (about 2 smallish medium, peeled first)
for the frosting
½ c (120g) plain nonfat Greek yogurt
4 oz fat-free cream cheese (half of one block)
1 serving (7g) fat-free, sugar-free instant cheesecake pudding mix
2 tbsp (3g) granulated sucralose (or other sweetener, to taste)

Instructions :
Preheat the oven to 325°F, and lightly coat a 9”-round springform or regular cake pan with nonstick cooking spray.
In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the carrots.

next instruction :

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