carrot cake with espresso cream cheese frosting

I decided that for my dad's birthday I was going to make a family favorite: carrot cake. I had a bushel of purple carrots from my CSA and it was the perfect opportunity to put them to good use. You can't have carrot cake without cream cheese frosting, but - for this - plain cream cheese just seemed too boring. Espresso it would be! Look at me get my bake on ;).

Ingredients: 1/2 Cup Greek yogurt 1/4 Cup Butter (Softened) 3/4 Cup Brown Sugar 2 Eggs 1/5 tsp Vanilla Extract 1/2 tsp Grated Lemon Rind 2 Cups Flour 1/2 tsp Salt 1/4 tsp Baking Soda 1/2 Tbs Baking Powder 1/2 tsp Allspice 1 tsp Cinnamon 1 1/4 Cups Packed Shredded Carrot 1/4 Cup Lemon Juice 1 Handful Raisins
Icing: 8oz Cream Cheese 3 Cups Powdered Sugar 1/3 Cup Espresso

Directions: 1. Preheat oven to 350F & grease a 10" round cake pan 2. Beat together butter, yogurt, and sugar in a large bowl. Add eggs one at a time and beat in. 3. Stir in lemon rind & vanilla. 4. Whisk together dry ingredients in a medium bowl. 5. Add the dry ingredients alternately with the shredded carrot and raisins, stirring in with a wooden spoon. 6. Spread in you cake pan and bake for approx 50 minutes. 7. Let cake cool 8. Beat together icing ingredietns until you get a creamy, spreadable texture. 9. Frost your cake & decorate!