Halloween Carrot Cake

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150g caster sugar
200g self raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground nutmeg
zest of an orange
2 eggs
120ml grape seed oil
200g carrots, grated
150g sultanas
100g pecans

For the icing
200g tub low fat cream cheese
100g icing sugar
1 tsp vanilla extract

To decorate, slices of mango

1. Heat oven to 180ÂșC Gas Mark 4. Line a 20cm cake tin with greaseproof paper.
2. Mix the sugar, flour, bicarbonate of soda, spices and orange zest in a large mixing bowl.
3. Beat together the eggs and oil, then stir into the dry ingredients with the grated carrot, sultanas and pecans. Transfer the mixture to the cake tin and bake for approximately 30-35 minutes. Allow to cool and remove from the tin before icing.
4. To make the icing, beat together the low fat cream cheese, icing sugar and vanilla and spread over the cake. Cut out spooky shapes to make a pumpkin face.