Espresso Carrot Cake

2 cups sugar
2 cups flour (all purpose)
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons powdered cinnamon
1/2 teaspoon powdered allspice
4 eggs
1 cup oil
1 cup pecans (after being chopped in a food processor)
4 cups carrots (after being chopped in a food processor)
1/2 cup raisins
1 shot espresso

*frosting (frosting is optional):
1 package of cream cheese
4 cups powdered sugar
1 teaspoon vanilla

Chop the carrots and pecans in a food processor, set them to the side. Mix the dry ingredients in a large bowl, set that to the side. Pull the shot of espresso, set it to the side. Oil and lightly flour a 13x9 inch pan; set it to the side. Preheat the oven to 350ºF. In a small bowl, beat the eggs and add the espresso. Add the oil and egg mixture to the dry ingredients, then mix in the carrots. Use the electric mixer on medium speed to blend well. When this is well blended, set the electric mixer aside. Use a spoon to fold in the pecans and raisins. Pour the cake batter into the cake pan. Bake the cake for one hour. Put two cups of powdered sugar into a mixing bowl. Open the package of cream cheese, then cut it into cubes. Put this into the microwave for one minute, high heat. This will soften the cream cheese so that you can blend it with the powdered sugar. Add the vanilla. Use the electric mixer to make the frosting smooth. Once this half of the frosting is well blended, add two more cups of powdered sugar. Let the cake cool for at least ten minutes after baking. *This cake doesn't need frosting.