Carrot Cake Oatmeal Cookie Cake

INGREDIENTS

for the cookie

1 cup

instant oats (measured correctly & gluten-free if necessary)

3/4 cup

whole wheat or gluten-free* flour (measured correctly)

1 1/2 tsp

baking powder

1 1/2 tsp

ground cinnamon

1/8 tsp

salt

2 tbsp

coconut oil or unsalted butter, melted and cooled slightly

large egg, room temperature

1 tsp

vanilla extract

1/2 cup

maple syrup

3/4 cup

grated carrots (about 2 smallish medium, peeled first)

for the frosting

1/2 cup

plain nonfat Greek yogurt

4 oz

fat-free cream cheese (half of one block)

serving (7g) fat-free, sugar-free instant cheesecake pudding mix

2 tbsp

granulated sucralose (or other sweetener, to taste)